|2||scoops BN Pure Pro|
|2||slices bacon, diced|
|2||tbsp cilantro leaves|
|1||tbsp lemon juice zest|
|1||tbsp kosher salt|
|1||tbsp ground black pepper|
|½||tsp 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 them with cold water by 3cm.
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 zest; season with salt and pepper to taste
If desired, use a pastry bag fitted with decorative tip #1M to pipe into the eggs.
Topped with bacon and garnished with chives and cayenne pepper. Serve.
- You can prepare the hard-boiled eggs the day before and place them in the fridge until ready to make.
- Store them in an airtight container in the refrigerator for up to 3 days.