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I love keeping things simple when it comes to Keto. I’m not a fan of recipes with 30 ingredients, most of which I’ll only use once, and end up spending $50 to make something that has 2 or 3 servings.
Using whole foods on keto makes the diet easier and cheaper. Sticking to the essentials like eggs, avocados, bacon, and spices keep things reasonably prices, anti-inflammatory, healthy and low carb.
These deviled eggs are no exception. These are easy to make, DELICIOUS, inexpensive and can feed a crowd. How great is that?! What To Do Eat immediately or refrigerate in an air-tight container for about a day.
Bacon Guacamole Deviled Eggs
6 large eggs, hard-boiled (I love using the InstantPot for this!)
2 ripe avocados
2-3 strips of bacon
1 tbsp lime juice
1 tbsp cilantro, finely chopped
½ raw jalapeño, seeded & minced (option to swap for a few of dashes of Tabasco)
½ teaspoon pink salt
½ tsp fresh cracked pepper
Preheat your oven to 400°.
Line your baking sheet with foil then top with a wire rack. Lay the bacon on top of the rack and bake until crispy, about 15-20 minutes. You can also fry up your bacon on the stove until crispy as well. Once the bacon is crisp, cool and drain on paper towels and set aside.
Slice your peeled, hard-boiled eggs length-wise and scoop out yolks into a bowl. Set the whites aside. Scoop your avocado into the yolk bowl and mash until well combined. Then add the lime juice, cilantro, jalapeno, salt and pepper, and mix until well combined. Using a tbsp, scoop the mixture into your egg white halves. Once they are all filled, crumble your bacon and sprinkle about two tsp on top each deviled egg half.
What To Do
Eat immediately or refrigerate in an air-tight container for about a day.
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