# What You'll Need:
→ Filling
02 - 1 ripe avocado
03 - 2 tablespoons mayonnaise
04 - 1 teaspoon Dijon mustard
05 - 1 teaspoon fresh lemon juice
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon salt, or to taste
08 - 1/8 teaspoon ground black pepper
09 - 2 tablespoons finely chopped chives
→ Topping
10 - 3 slices bacon, cooked crisp and crumbled
11 - Smoked paprika, for garnish
12 - Additional chopped chives, for garnish
# Method:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 to 10 minutes.
02 - Transfer eggs to an ice bath and allow to cool for 5 minutes. Peel eggs and slice in half lengthwise.
03 - Gently remove yolks and transfer to a medium mixing bowl. Arrange egg whites on a serving platter.
04 - Add avocado, mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, pepper, and 2 tablespoons chopped chives to the yolks. Mash together until the mixture is smooth and creamy.
05 - Spoon or pipe the avocado-yolk filling into each egg white half.
06 - Garnish each deviled egg with crumbled bacon, a pinch of smoked paprika, and extra chopped chives.
07 - Serve immediately, or cover and refrigerate for up to 3 hours.
