This is a sponsored post in partnership with McCormick. This year, we will be working together to bring you some awesome recipes and ideas that you can put to use in your own lovely little kitchen. Thank you for supporting the brands that make this Lovely Little Kitchen possible!
With Easter just around the corner, I thought it would be fun to share a modern take on a traditional Easter recipe. As much as we love our honey ham, our creamy potato casserole, and our carrot cake, sometimes it’s refreshing to see something new on the menu. I’m definitely not suggesting we should update the whole Easter smorgasbord and leave out tradition all together, but I do like a little something unexpected or “kicked up a notch” if you will. Deviled eggs are a great place to start if you are game for something different. There are so many variations out there! If you love avocado and bacon, this recipe is for you. Let me share a few deviled egg tips I learned along the way.
First of all, I find that steaming the eggs instead of boiling them makes them really easy to peel. I fill my pot with a couple inches of water, and bring it to a boil. Place the eggs inside the steam basket and set it on top of the pot with the lid on. Allow them to steam for 10 minutes, and then place them in a cold water bath. When they are cool enough to handle, give them a firm tap to break the shell. Under cold running water, slide your finger underneath that thin membrane between the egg white and the shell, and it should slip right off for you.
I also find that it is much faster and easier to make a “pretty” deviled egg if you use a piping bag and tip to fill them. You could even just cut the corner of a zip top bag if you don’t have a tip.
And here’s where we kick things up a notch. Instead of sprinkling plain paprika on the top of the eggs, I mixed McCormick’s new Smoked Paprika with the salty bacon. I love the way it compliments the creamy, buttery egg and avocado filling. I was a little dainty with the bacon for these pics, just so you could see that pretty green filling, but in real life, I’m never dainty with the bacon. Let’s just make that clear!
And man, anything topped with smoky bacon is just that much better! And by the way, I am aware that I am essentially sharing an undercover version of “green eggs and ham”. I happened to be working on this recipe right around the beginning of March – Dr. Seuss’ birthday, so that may have had a slight influence on me! Forgive me for asking, but do you like green eggs and ham?
Whatever you choose to include in your Easter menu, may it be filled to the brim with meaning, hope, and the love of those you gather with to celebrate. Happy Easter!
For more delicious Easter Dinner recipes, like Cherry Bourbon Glazed Ham, check out McCormick’s website.
- 8 hard boiled eggs
- 1 avocado, peeled and pitted
- 1 tablespoon fresh lemon or lime juice
- 1/4 teaspoon McCormick garlic powder
- 1/4 teaspoon salt
- 2 tablespoons fresh cilantro, chopped
- dash of hot sauce (optional)
- 5 strips bacon, cooked
- 1/2 teaspoon McCormick Smoked Paprika
- With a sharp knife, slice eggs in half and scoop out the yolk, keeping the white halves intact and setting them aside.
- Place the yolk, avocado, lemon juice, garlic powder, salt, cilantro and hot sauce in a blender or food processor and process until smooth and creamy.
- Scoop the filling into a bag and pipe into the egg white halves.
- Wash and dry your blender or food processor. Process bacon strips with smoked paprika until you have bacon bits. Top each egg with the bacon. Refrigerate until serving.