6 hard boiled egg, peeled
1 ripe avocado
2 tablespoons mayonnaise or Miracle Whip
2 teaspoons lime juice
1/8 teaspoon cayenne pepper
salt to taste
3 slices of bacon, cooked crisp
1 Green Onion, Sliced thinly
Cut eggs in half and remove the yolks.
In a small bowl combine 6 yolk halves, avocado, mayo, lime juice, 3/4 of the bacon, and the cayenne pepper. Mash them together until fairly smooth.
Pipe or spoon the filling into egg white halves and top with crumbled bacon, a dab of green onion and sprinkle with the remaining bacon.
These store well in the fridge for up for 3 days (we've never had them last longer than that!). The lime juice helps prevent premature browning of the avocado.