Author: Laura Doerr, Ways To My Heart
Serving Size: 24 servings
1 avocado, mashed
3 tbsp Greek yogurt
2 tbsp mustard
1/2 tsp vinegar
1/2 tsp salt
5 slices bacon, cooked, crumbled
1. Bring a large pot of water to a boil. Gently add the eggs into the boiling water. Bring the water back up to a boil, but turn heat to med-low and simmer for 12 minutes. Remove eggs and place them into a large bowl of ice water. Let them sit in the ice water for 5-10 minutes. Remove and peel immediately.
2. Slice eggs in half lengthwise. Gently scoop out the yolks into a medium bowl. Add the avocado, yogurt,
mustard, salt, lime juice, and vinegar to the yolks. Mix well to combine. I liked mine a little chunky. If you
want a super smooth filling you could throw it all in the food processor.
3. Either scoop filling into each egg half, or use a zip top plastic bag to pipe the filling in for an easy and clean look. Top each egg with crumbled crispy bacon and chopped chives.
4. Serve immediately, or chill for about an hour before serving. Best served the same day to prevent the
avocados from browning.