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Here's a fun recipe my fiancé found that is great on the go and very unique. One of the ways that we are able to stay on track with being consistent in making good food choices throughout the week is working together to complete the task of meal prepping. My fiancé has mastered breakfasts and I prepare a good source of protein for lunches or dinners a few days of the week.



Avocado Deviled Eggs


2 slices bacon

6 large eggs

1 avocado, halved, seeded and peeled

2 tablespoons chopped fresh cilantro leaves

1 tablespoon freshly squeezed lemon juice

Zest of 1 lemon

Kosher salt and freshly ground black pepper, to taste

2 tablespoons chopped fresh chives

1/4 teaspoon cayenne pepper


Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place eggs in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook for 1 minute. Cover eggs with a tight-fitting lid and remove from heat; set aside for 8-10 minutes.

Drain well and let cool before peeling and cutting the eggs in half lengthwise, reserving the yolks.

In a small bowl, mash the yolks and avocado with a fork until chunky. Stir in cilantro, lemon juice and lemon zest; season with salt and pepper, to taste.

Spoon mixture into the eggs, top with bacon and garnish with chives and cayenne pepper, if desired.

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