Bacon Avocado Deviled Eggs

Ingredients

3 slices Indiana Kitchen bacon

8 hard-boiled large eggs

1/3 cup mayonnaise

2 tbsp. green onions thinly sliced

1 tsp mustard of your preference

salt and pepper to taste

1 avocado

Serving: 16 servings

Instructions

1. In a medium frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp. Transfer to paper towels to drain. When cool enough to handle, crumble bacon.

2. Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Using a fork, mash yolks together with that avocado, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended. Add salt and pepper to taste.

3. Spoon or pipe about 1 tablespoon yolk/avocado mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours.