Ingredients
1 dozen eggs
2 heaping T mayo
4 tsp yellow mustard
1 Avocado; mashed
1-2 tsp sugar
2 pinches kosher salt
2 pinches black pepper
1 pinch paprika, garnish finished eggs
2 slices bacon; crumbled
1. In a sauce pan, fill half way with cold water. To prevent the eggs from cracking add a Tablespoon of salt and a splash of vinegar to the cold water
2. Place the eggs in the cold water (very important if you want them to cook evenly)
3. Turn the burner on medium high heat and bring the water to a boil. Once the water comes to a boil turn the heat off and place a lid on the sauce pan for 13 minutes (must be precise)
4. After 13 minutes of cooking remove the eggs from the hot water and place into an ice bath for 10 minutes
5. While the eggs are cooling off go ahead and sauté your bacon over medium heat. Once cooked crumble and set aside to garnish at the end
6. Peal the eggs once they have cooled off
7. For the filling, half each egg lengthwise and remove yoke
8. After all the yokes have been removed, add your Avocado and smash them with a fork in a small bowl. Once smashed add mayo, mustard, sugar, salt, pepper into the bowl (remember less is more with the mayo and mustard, you can always add more)
9. To plate, place each egg white half on a platter of your choice and fill the holes with your yoke mixture (you can pipe yoke mixture into eggs for a fancy presentation)
10. Sprinkle paprika and bacon crumbles on top of your yoke mixture for extra spice
11. Enjoy!!!
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