Avocado Deviled Eggs Recipe By Tasty

Steps:

• Scoop egg yolks into a bowl; add avocado, 2/3 of chopped turkey bacon, mayonnaise, lime juice, garlic, cayenne pepper, and salt. Mash egg yolk mixture until filling is evenly combined.
• Spoon filling into a piping bag or plastic bag with a snipped corner. Pipe filling into each egg white; top with a turkey bacon piece, jalapeno slice, and dash hot sauce.

Steps:

• Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.
• Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.
• Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.

Steps:

• Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
• In a large bowl bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
• Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
• Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
• Pipe the filling into the egg whites. Sprinkle with paprika.
• Enjoy!

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!