Deviled Eggs Recipe

Deviled Eggs Recipe Instructions

• 9 large hard boiled eggs, peeled
• 3/4 cup mayonnaise
• 1 avocado
• 4/5 oz. bacon
• 3 oz. grated cheddar cheese
• 1 tsp. Dijon mustard
• 2 tbsp. unsalted butter, at room temperature
• ½ tsp. cayenne pepper
• 2 tsp. paprika ( can be smoked paprika)
• 3 tsp. caviar
• Salt and pepper, to taste
• Fresh Parsley, chopped, for garnish
• 1 tsp. lemon juice

1. Cut the eggs in half. Remove the yolk, and set aside the whites in a bowl with clean water. Puree the yolks and divide intro three batches.

1. Drain 6 eggs whites over a paper towel until dry. Peel and slice avocado into thin slices. Take 3 slices, cut into small triangles, spritz with lemon juice and reserve. With a blender, puree the rest of the avocado with the lemon juice, salt and pepper. Add the egg yolk, 1/4 cup of mayo and blend until smooth. Transfer the mix into a piping bag and pipe into the egg whites. Garnish with avocado triangles and fresh parsley.

1. Drain 6 eggs whites over a paper towel until dry. Fry the bacon until crispy, pat dry with paper towels. Reserve 3 pieces for garnish and chop the rest, finely. Reserve 1 ½ tbsp. grated cheddar for garnish. Mix the egg yolks from the second bowl with ¼ cup mayonnaise, chopped bacon, the remaining cheddar and mustard. Transfer the mix into a piping bag and pipe into the egg white halves. Sprinkle with remaining chopped bacon and grated cheddar.

1. Drain 6 eggs whites over a paper towel until dry. Blend the final batch of egg yolks with butter, ¼ cup mayonnaise, cayenne and paprika. Transfer into piping bag and pipe into the egg white halves. Finish with ½ tsp. caviar on the top.