Devilled Eggs with Creamy Avocado Mayo & Bacon - Goodness Me!

Devilled Eggs with Creamy Avocado Mayo & Bacon

by Katie Mitton July 21, 2016

Devilled Eggs with Creamy Avocado Mayo & Bacon

We love making recipes healthier - and so does Chosen Foods! They have created this delicious recipe for Devilled Eggs using their creamy, healthy Avocado Mayonnaise. It's healthier than regular mayos because it is made with real ingredients like avocado oil, honey, dijon mustard, sea salt, vinegar, and organic eggs. It doesn't have any preservatives or harmful oils--just real ingredients, and it tastes just how you expect mayonnaise to taste! Try this recipe and check out their amazing products like their Avocado Oil, Avocado Oil Spray, or Chosen Oil Blend. 

 

Ingredients:

4 slices of bacon
½ c. small chopped roma tomato
12 hard boiled eggs
1 c. Chosen Foods Mayonnaise
1 tbsp. dijon mustard
½ c. spinach or arugula, finely chopped
½ tsp. sea salt
¼ tsp. black pepper
Chives, chopped for garnish

Directions:

Crisp the bacon in large skillet.  Set the bacon aside on a paper towel to cool before crumbling into very small pieces (easier for piping the filling later).  Reserve ¼ cup of the bacon grease and place it in the refrigerator to cool.

Place the chopped tomato inside a few paper towels.  Squeeze the tomato well to remove as much moisture as possible.  Set the tomato aside for later.

Slice the eggs lengthwise and remove the yolks.  Add the yolks to the bowl of a large food processor, along with the mayonnaise, dijon mustard, chopped spinach, sea salt and black pepper.  Process until smooth, stopping to scrape down the sides as needed.  Add the chilled bacon grease and process again.  Add ¾ of the crumbled bacon (reserving ¼ for topping) and the chopped tomato.  Process again very briefly just to incorporate.

If choosing to pipe the filling in a decorative fashion, scoop the filling into a large bag fitted with a star tip.  Place the bag in the refrigerator for 30 minutes, or until the filling has firmed up.  Pipe the filling out just before serving (it will eventually start to soften at room temperature).  To fill the eggs without the star tip, scoop the filling into a large ziploc.  Snip just ¼” tip off one end and portion the filling out between the egg white shells.

Sprinkle with the remaining bacon crumbles and chopped chives.




Katie Mitton
Katie Mitton

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