Green Deviled Eggs with Bacon and Avocado

Steps

• 1

  Slice the eggs in half, lengthwise. With a teaspoon, carefully remove the yolks and put them in a deep bowl to mix them with the rest of the stuffing ingredients later. Set aside the whites to stuff them.
• 2

  Heat a medium skillet over medium high heat. Put in the bacon and cook until crispy. Remove from the heat and drain on paper towels. With your hands, crumble into small pieces. Set aside.
• 3

  Add the mayo, mustard, caper juice, pepper and paprika to the container with the cooked yolks. Mix well with a fork.
• 4

  In a medium bowl, mix the cut avocados with lime juice to prevent them from turning brown. Set aside.
• 5

  With a tablespoon or pastry bag, fill the egg halves with the yolk mixture. On top of each, put a piece of avocado, a few pieces of bacon and a caper.
• 6

  Put the filled eggs in a covered container and refrigerate for three hours so that the mixture becomes firm.
• 7

  Before serving, if you want, sprinkle with a bit of freshly ground pepper and paprika.