Gluten-Free JOC Appetizer - Avocado and Bacon Deviled Eggs

Ingredients:

6 large gluten-free eggs
1 ripe avocado
2 slices gluten-free bacon, cooked and crumbled
2 tablespoons gluten-free mayonnaise
1 teaspoon gluten-free Dijon mustard
1/2 teaspoon gluten-free garlic powder
1/2 teaspoon gluten-free onion powder
Salt and pepper to taste
Gluten-free chives or paprika for garnish (optional)

Instructions:

Place the gluten-free eggs in a saucepan and cover them with cold water. Bring the water to a boil, then reduce the heat to a simmer and cook for 9-10 minutes.

Remove the eggs from the hot water and place them in a bowl of ice water to cool. Once cool, peel the eggs and cut them in half lengthwise. Remove the yolks and place them in a mixing bowl.

Cut the ripe avocado in half, remove the pit, and scoop the flesh into the same mixing bowl as the egg yolks.

Mash the egg yolks and avocado together until smooth and well combined.

Add the crumbled gluten-free bacon, gluten-free mayonnaise, gluten-free Dijon mustard, gluten-free garlic powder, gluten-free onion powder, salt, and pepper to the mashed yolks and avocado. Mix until all the ingredients are well incorporated.

Spoon the avocado and bacon mixture into the hollowed-out egg white halves or pipe it using a pastry bag for a neater presentation.

Optionally, garnish with gluten-free chives or a sprinkle of gluten-free paprika.

Refrigerate the Avocado and Bacon Deviled Eggs until ready to serve.

Enjoy these gluten-free Avocado and Bacon Deviled Eggs as a delicious and creamy appetizer!