Bacon-Hat Deviled Eggs

I don't eat deviled eggs often, mostly because we don't throw enough (read: any) parties and the thought of a mayonnaise-filled egg makes me want to barf.

Thanks to my best friend The Internet, I found a few recipes and tricks that make deviled eggs easy and healthy! On Ruhlman's blog, I found a fabulously helpful post about deviled eggs, including how long to boil them for (until just boiling), how long to simmer them for (about 15 minutes), and the importance of an ice bath after. He also shared the tip that when you slice the eggs in half instead of lengthwise, and cut off just the tip of each end, the become even more adorable (my words), and easier to fill!

This deviled eggs recipe uses only a few ingredients: half of an avocado, 1/8 cup or so of Dijon mustard, and some lemon juice to brighten up the taste. Salt and pepper should be added to your liking, as well. This will fill about 4-5 eggs, so duplicate as needed. After mixing your ingredients in a bowl, spoon it into a plastic bag and cut just the tip off, making a faux pastry bag. This is my absolute favorite trick of all time, and I use it for everything!

Pipe the filling into your eggs, and sprinkle with fresh or dried parsley flakes. I also added a piece of bacon to each egg, which made them look like they were wearing little bacon hats...YUM!