Step 1: Preparing the Eggs
Boil the Eggs: Place the eggs in a medium saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a gentle simmer. Cook the eggs for 10 minutes.
Cool and Peel: Once the eggs are cooked, transfer them to an ice water bath to cool. After a few minutes, peel the eggs and slice them in half lengthwise.
Remove the Yolks: Carefully remove the yolks and place them in a mixing bowl. Set the egg whites aside.
Step 2: Making the Guacamole Filling
Mash the Avocado and Yolks: Add the ripe avocado to the bowl with the egg yolks. Mash together until smooth.
Add Flavorings: Stir in the lime juice, minced garlic, red onion, cilantro, jalapeño (if using), and half of the crumbled bacon. Season with salt and pepper to taste. Mix until everything is well combined.
Step 3: Assembling the Deviled Eggs
Fill the Egg Whites: Spoon or pipe the guacamole mixture into the hollowed-out egg whites.
Garnish: Top each egg with the remaining bacon crumbles and a sprinkle of paprika for color. You can also add a small cilantro leaf or jalapeño slice for an extra touch.
Chill (Optional): Refrigerate the deviled eggs for 15-20 minutes before serving to let the flavors meld.
5. Tips for Perfect Deviled Eggs
Perfect Hard-Boiled Eggs: To avoid overcooking and greenish yolks, cool the eggs immediately in ice water after boiling.
Ripe Avocado: Use a perfectly ripe avocado for a creamy texture. It should yield slightly when gently pressed.
Piping the Filling: For a neat presentation, use a piping bag or a ziplock bag with the corner snipped off to fill the egg whites.
6. Serving Suggestions
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