Little Green Eggs and Ham Devils

Ingredients

• 12 eggs
• 6 slices bacon
• 3 avocados – halved, pitted, and mashed
• 1 tablespoon lemon juice
• 1 1/2 teaspoons cayenne pepper
• 1/2 garlic clove, minced
• Salt and pepper to taste
• 1 1/2 teaspoons paprika

Directions

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.

Cut each egg in half lengthwise. Scoop egg yolks out; place 3 to 6 egg yolks in a bowl, reserving remaining egg yolks for another use.

Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.

Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.

Chop bacon into 1/2-inch pieces; place bacon and paprika in a small bowl and toss to coat bacon. Top deviled eggs with bacon pieces.