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5 from 1 vote

Devilcado Eggs

This creamy avocado filled with deviled bacon eggs is amazingly delicious.
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Appetizer, Lunch, Main Course
Cuisine: American, Asian Fusion
Keyword: avocado, boiled eggs, bacon, green onion, Sriracha sauce
Servings: 6
Calories: 274kcal
Cost: 20

Equipment

  • Avocado Slicer

Ingredients

  • 3 Avocado cut in even half, pitted 鳄梨果
  • 3 Boiled eggs
  • 4 tbsp Bacon baked to be crispy
  • 2 tbsp Green onion diced
  • 1 teaspoon Cilantro leave some leaves as garnish, dice the rest
  • 2 teaspoon Dijon mustard
  • 2 tbsp Mayonnaise
  • 1 tbsp Sriracha sauce
  • 1/2 teaspoon Sesame oil
  • Paprika to taste
  • Salt and pepper to taste
  • Garlic powder to taste

Instructions

  • Add the eggs to a saucepan, filled with water to merge the eggs. Bring the water to a boil and lower the heat to continue to cook the eggs for about 8-10 minutes. Transfer the eggs to a bowl filled with the cold water to cool. Peel and egg shells and separate the egg white and the yolk. Dice the egg white to small pieces. Smash the yolks with a spoon in a separate bowl.
  • Bake 4 pieces of bacon in the oven until it’s crispy. Dice them to small pieces once they cool down.
  • Cut each avocado in an even half. Take out the pits. Lay the avocado in a serving plate.
  • Dice two green onion to small pieces
  • Bring all the ingredients to a mixing bowl, mix in Mayonnaise, Dijon mustard, Sriracha sauce, sesame oil, salt and pepper.
  • Scoop the egg & bacon mixture to fill the avocados. Garnish them with cilantros and you got yourself the Devilcado Eggs!

Nutrition

Calories: 274kcal | Carbohydrates: 9g | Protein: 7g | Fat: 25g | Saturated Fat: 5g | Cholesterol: 102mg | Sodium: 209mg | Potassium: 538mg | Fiber: 7g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg