Kiss the Cook: Deviled eggs get a little extra kick

Deviled eggs are a regular addition to our family get together.
We enjoy them so much that there are always a few family members that like to sneak a few before the dinner is served. I’m not one of them, of course, though I’m sure my family would try to tell you otherwise.
My family enjoys the traditional deviled eggs, but it’s fun to try different versions. Below is a recipe that adds some healthy avocado to your diet while allowing you the opportunity to add a little kick to your deviled eggs. One tip, when I’m busy, I like to boil my eggs the day before, cool them in cold water and peel them as they are submerged in the cold water. I think they peel easier that way. I then refrigerate the peeled eggs in a sealed container until the next day.

Avocado Wasabi Deviled Eggs
Prep time: 20 minutes
Servings: 12
Ingredients
6 hard-boiled eggs, peeled, cooled and halved
1 ripe avocado-peeled, pitted, diced
3 slices cooked smoked bacon or turkey bacon
2 Tbls. mayonnaise
1 tsp. wasabi paste
2 tsp. lime juice
1 clove of garlic-crushed
1/8 tsp. cayenne pepper (mild-add more/less to suit taste)
Sea salt to taste
Srirachi sauce (optional)
Jalapeno slice (optional)

Directions
1). Remove the egg yolk from the hard-boiled egg halves and place in a bowl. Add the avocado, 2 slices of bacon (chopped fine), wasabi paste, mayonnaise, cayenne pepper, lime juice, garlic and salt. Mash this mixture (I use a fork) until it’s evenly combined.
2). Snip the corner off a 1 quart zipper bag to create a hole about the size of a pencil eraser. Spoon the egg mixture into the bag, zip close and squeeze the bag to pipe the filling into the egg halves. Top this with jalapeno (optional), remaining bacon slice (broke into pieces) and a dash or two of Srirachi sauce. Serve immediately for best results.