“Little Green Devils” Deviled Eggs

Ingredients

• 8
  
  hard boiled eggs – use your own best method – sliced lengthwise and the yolks removed
  
• 4
  
  strips very crispy bacon, finely crumbled
  
• 1
  
  ripe avocado, chopped in medium chunks
  
• 2
  
  teaspoons Dijon mustard
  
• 4
  
  teaspoons mayonnaise
  
• 4
  
  teaspoons fresh lime juice
  
• 4
  
  dashes cayenne pepper, plus more for decorating the deviled eggs
  
• 
  
  sea salt and ground pepper to taste
  
• 8
  
  cherry tomatoes; halved crosswise
  
• 16
  
  small pieces of crumbled feta or blue cheese to fill the tomato halves
  

Directions

1. Place the hard boiled egg yolks, the chopped avocado, Dijon mustard, mayonnaise, lime juice, and cayenne pepper into a large glass bowl. With a potato masher combine all the ingredients to make an almost smooth filling. Then use a fork to further pulverize the bits of yolk and avocado. Add salt and pepper to taste. The filling does not have to be completely smooth! Use a small spatula to scoop the filling into a pastry bag to pipe into the egg whites, or use a large Ziploc bag with a corner tip cut off after you fill the bag.
2. Place the equivalent of 1/4 strip of bacon into the well of each egg white.
3. Pipe the filling into each egg white. Try to hide the bacon bits.
4. Gently squeeze the juice and seeds out of each tomato half. Then, press a cheese crumble into each tomato half. Carefully place the cheese-filled tomatoes atop each deviled egg.
5. Sprinkle the little green devils with more cayenne pepper if you would like. I like lots of cayenne, but you be the judge.