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Place eggs in a single layer in a 4-quart saucepan or Dutch oven. Add enough cold water to cover the eggs by at least 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover and let stand for 15 minutes; drain. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.
Peel the eggs and slice in half lengthwise. Remove yolks and place in a medium bowl. Set whites aside.
Meanwhile, in a medium skillet, cook bacon over medium heat until crisp; drain on paper towels and set aside. Using a fork, mash the egg yolks. Add mayonnaise, mustard, caper juice (or pickle juice), black pepper and hot sauce, stirring to mix.
Cut the avocado into 24 equal pieces; gently toss with lemon juice. Pipe or spoon the egg yolk mixture into the egg white halves. Top each with an avocado piece. Sprinkle with bacon. If desired, sprinkle with additional pepper. Cover tightly and chill for 1 hour.