Creamy Avocado and Bacon Deviled Eggs

If you haven't already, hard-boil the eggs by placing them in a saucepan, covering them with water, and bringing them to a boil. Once boiling, remove from heat, cover, and let sit for 12 minutes. Then, transfer the eggs to an ice bath to cool, peel, and halve them lengthwise. Remove the yolks and place them in a mixing bowl.

Mash the egg yolks and ripe avocado together in the mixing bowl until you have a smooth and creamy mixture.

To the mashed yolks and avocado, add the crumbled bacon, mayonnaise, Dijon mustard, lemon juice, salt, and black pepper. Mix until all ingredients are well combined and the mixture is creamy.

Spoon or pipe the creamy avocado and bacon mixture into the egg white halves, creating a rounded top.

If desired, sprinkle a pinch of paprika over each deviled egg for added flavor and a dash of color. Garnish with fresh chives for a pop of freshness.

Place the Creamy Avocado and Bacon Deviled Eggs in the refrigerator for at least 30 minutes to chill before serving. Serve them as an appetizer or snack.