Avocado Devilled Eggs

20 mins



6 large eggs
2 scoops BN Pure Pro
2 slices bacon, diced
1 avocado
2 tbsp cilantro leaves
2 tbsp chives
1 tbsp lemon juice zest
1 tbsp kosher salt
1 tbsp ground black pepper
½ tsp cayenne pepper


  • Step 1

    Heat a large skillet over medium-high heat.

  • Step 2

    Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

  • Step 3

    Place eggs in a large saucepan and cover them with cold water by 3cm.

  • Step 4

    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.

  • Step 5

    Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.

  • Step 6

    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

  • Step 7

    If desired, use a pastry bag fitted with decorative tip #1M to pipe into the eggs.

  • Step 8

    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.