Little Green Eggs and Ham Devils

Ingredients

• 3  avocados pitted mashed halved
• 6 slices bacon 
• 1.5 teaspoons cayenne pepper 
• 12  eggs 
• 0.5  garlic clove minced
• 1 tablespoon juice of lemon 
• 1.5 teaspoons paprika 
• 24 servings salt and pepper to taste

Equipment

• bowl
• frying pan
• paper towels
• sauce pan

Directions

1. 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.
2. Remove eggs from hot water, cool under cold running water, and peel.
3. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
4. Drain bacon slices on paper towels.
5. 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.
6. Mash the 3 to 6 egg yolks with a fork; stir in avocado, lemon juice, cayenne pepper, and garlic. Season with salt and pepper.
7. Arrange egg whites cut-side-up on a serving platter. Spoon avocado mixture into egg whites.
8. 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.