Green deviled eggs & bacon recipe

Ingredients

• 4 slices nitrite-free bacon
• 4 eggs
• 1 ripe avocado
• 2 teaspoons (10 ml) hot sauce
• ¼ lime juice
• ¼ teaspoon salt
• Dash of garlic powder
• Dash of smoked paprika for topping (optional)

1. Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with aluminum foil. Set the bacon on a baking rack, if you have one, on the baking sheet and bake for 10 minutes on each side.
2. Meanwhile, place the eggs in a saucepan and cover them by 1 to 2 inches (2.5 to 5 cm) of cold water. Bring the water to a boil over high heat, and then remove the pan from the heat, cover, and let sit for 12 minutes. Pour out the hot water and replace with cold.
3. While the eggs and bacon are cooking, in a small bowl, combine the avocado, hot sauce, lime juice, salt, and garlic powder. Mix until fairly smooth.
4. When the eggs are cold, peel them and cut in half lengthwise. Gently remove the yolk (rinse if necessary, and place face-down on a paper towel to dry). Spoon the avocado mixture into the yolk hole. If you want to make it look pretty, cut about ¼ inch (6.5 mm) from the bottom corner of a sandwich bag, put the avocado mixture in, and squeeze it into the eggs.
5. Once the bacon has cooled, pat off the grease, crumble into bits, and add to the top of the avocado-filled eggs. Sprinkle paprika on top, if desired.