Easter Deviled Egg Baskets (With Bacon and Avocado!)
These little beauties are fantastic for Easter! Also, for pretty much any gatherings, or special occasions, as well as for breakfast or lunch box packing. They are unbelievably easy to make, packed with vitamins, protein, and healthy fats, but decor they will bring to the table is gorgeous!
Broil or cook bacon. Let it cool before processing.
Rinse parsley branches. Separate leaves from stems. Trim stems if necessary to 3 inches long. Set aside until ready.
Eggs need to be chilled for this recipe (refrigerate boiled eggs for a couple of hours before use). Peel the shell off each egg carefully so as not to make any dense on the egg whites. Trim ¼ off the thinner side of the egg. Remove the yolk (be very careful not to tear the egg white), and place egg whites onto an egg platter (if not using an egg platter then trim off the bottom of the thicker side of an egg a little for the egg basket to be stable). Place ¼ trimmed off egg pieces into a small bowl.
Cut bacon into smaller pieces and process in the food processor for a couple of minutes.
Add eggs and process it for a minute or so.
Then add the rest of the ingredients avocado, parsley leaves, mayonnaise, salt, and pepper, and process it for a couple of minutes or until all combined and smooth to texture.
Fill half of the yolk mixture into a piping bag with a star tip.
Pipe each egg white with a yolk mixture.
Bend and insert a parsley stem into each side of an egg. Decorate with a parsley leaf and refrigerate in the glass container covered with a lid for a couple of hours for the egg to firm up before serving.
Notes
You will have half of the yolk mixture left out, don't throw it away because it can be used as a spread for toasts. Simply place few slices of cucumber on the toast and Viola!