the Lake Kitchen

Cyclops Deviled Eggs

Makes 12
This appetizer is a perfect start to a Halloween dinner or substitute the olive for diced tomato or leaf of cilantro and you have a delicious appetizer for anytime of the year.
Quick tip: If you are in a hurry, hard boil the eggs and keep in the refrigerator for up to 1 day . You can use bacon bits, in place of cooking the bacon.

Ingredients

• 6 eggs
• 1 1/2 Tablespoons mayonnaise
• 1/3 cup or 1/2 of an avocado, peeled and chopped
• 1 1/2 teaspoon shallot (or onion) , minced
• 1 teaspoon lemon juice
• 2 strips of bacon, cooked crispy
• 4 olives, sliced into rounds
• salt

Directions

1. Place whole eggs in a medium pot and cover with cold water and a tight fitting lid. Bring to a boil over med/high heat. Once at a boil remove from heat and let sit for 10 minutes.
2. Pour out hot water and run cold water over the eggs. Crack eggs and peel under cold running water.
3. Slice eggs in half length wise and scoop out the yolk into a mixing bowl, reserve the whites.
4. Smash and mix the yolks, mayonnaise, avocado, shallot and lemon juice. Season with salt.
5. Place bacon in a food processor and blend until the bacon is finely minced to create a “bacon powder”.
6. Spoon about 1 tablespoon of avocado mixture into the empty cavity of an egg white. Repeat with remaining whites. Sprinkle with bacon powder and finish with an olive slice.

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