AVOCADO DEVILED EGGS

AVOCADO DEVILED EGGS 2 slices bacon, diced 6 large eggs 1 avocado, halved, seeded and peeled 2 tablespoons chopped fresh cilantro leaves 1 tablespoon freshly squeezed lemon juice Zest of 1 lemon Kosher salt and freshly ground black pepper, to taste 2 tablespoons chopped fresh chives 1/4 teaspoon cayenne pepper Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside. Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes. Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks. In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste. Use a pastry bag fitted with decorative tip #1M to pipe into the eggs, topped with bacon and garnished with chives and cayenne pepper, if desired.* NOTES: *This can be prepped ahead of time and stored in the refrigerator, covered, for up to 3 hours.