Bacon Avocado Deviled Eggs

• 12 whole Eggs
• 5 slices Bacon, Cooked And Crumbled
• 1/2 whole Avocado, diced
• 2 teaspoons Lemon Juice
• 1/2 cups Mayonnaise
• 2 teaspoons Caper Juice
• 4 dashes Hot Sauce
• 1 Tablespoon Dijon Style Mustard
• 1/2 teaspoons Fresh Ground Black Pepper

1. Prepare eggs by placing in a single layer in a Dutch oven and covering with water.
2. Place lid on top and bring to a boil, then remove from heat and allow to sit for 15 minutes.
3. In the meantime, prepare bacon and the avocado half.
4. Dice avocado and toss in lemon juice.
5. When eggs are ready, remove from hot water and place in a bowl of cold water.
6. When cool enough to handle, peel eggs and halve.
7. Scoop out yolk and place in a bowl.
8. Mash yolk with a fork, then add mayonnaise, caper juice, hot sauce, mustard, black pepper and diced bacon.
9. Stir to combine.
10. Place a few diced avocados in the hole in the egg white.
11. Spoon or pipe yolk mixture on top of avocado.
12. Serve immediately.

eggs, bacon, avocado, lemon juice, mayonnaise, caper, fresh ground black pepper

Taken from tastykitchen.com/recipes/appetizers-and-snacks/bacon-avocado-deviled-eggs/ (may not work)