Avocado Deviled Eggs with Bacon and Pomegranate
Avocado Deviled Eggs with Bacon and Pomegranate Recipe - This devilishly delicious twist on a classic involves fresh avocado, yet no mayonnaise!
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Servings: 24 pieces
- 12 large eggs
- 2 ripe avocados
- 2 tablespoons lime juice
- 1 tablespoon chile garlic sauce
- 1/2 teaspoon salt
- 1/4 cup crumbled bacon
- 1/4 cup pomegranate arils
Place the eggs in a large pot and fill with cold water until it covers the eggs by one inch. Put the pot on the stovetop over high heat and bring to a boil. The moment the water starts boiling, set the timer for 12 minutes. At exactly 12 minutes, remove the pot from the heat, set it in the sink, and run cold water into the pot until the pot of water remains cold. Then add ice to the pot to chill the eggs all the way through. If you have time, put the eggs in the fridge for a few hours to chill - cold eggs peel easier than warm eggs.
Tap the hard boiled eggs on the counter and roll gently to crack the shell all the way around. Peel the egg shells off. If you're having trouble, run them under cold water as you peel. Cut the eggs in half lengthwise and pop the egg yolks into the bowl of your food processor. Lay the whites on a platter.
Now spoon the avocado flesh into the food processor, followed by the lime juice, chile garlic sauce, and salt. Puree until completely smooth. Scoop the mixture into a piping bag with a medium tip (or into a zip bag then snip the corner off) and pipe the filling into the center of each egg. You should have plenty of filling to create nice tall mounds.
Top each avocado deviled egg with crumbled bacon and/or pomegranate arils. Loosely wrap and chill until ready to serve. Can be made up to 4 days ahead.
Serving: 2pieces | Calories: 66kcal | Carbohydrates: 2g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 135mg | Potassium: 121mg | Fiber: 1g | Sugar: 0g | Vitamin A: 145IU | Vitamin C: 2.2mg | Calcium: 14mg | Iron: 0.5mg