Avocado Deviled Eggs

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  Egg, Whole, Large
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  Avocado
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  Lemon Juice, Fresh(15g)
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  1/4 teaspoon kosher salt (plus a few pinches to taste)
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  Garlic powder(1g)
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  Greek Yogurt, Plain, Whole Milk(15g)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

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  Bacon, Pork
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  Chives, Fresh
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  Paprika, Ground

Instructions

1. 1Fill a medium pot with water and bring to a boil over high heat. Gently lower the eggs into the water using a slotted spoon. Reduce heat to medium to maintain a steady simmer (not a rolling boil) and cook for 8–9 minutes until the shells turn slightly darker and the whites are set firm.
2. 2While the eggs cook, prepare an ice bath by filling a bowl with ice water. Using the slotted spoon, transfer the cooked eggs directly to the ice bath and let them cool for at least 5 minutes until completely cold to the touch.
3. 3Gently crack the cooled egg shells all over by rolling them on a hard surface, then carefully peel under cool running water, starting from the wider end. Pat the peeled eggs dry with a paper towel.
4. 4Cut each egg in half lengthwise using a sharp knife. Scoop the yolks into a mixing bowl and arrange the egg white halves cut-side up on a serving plate or in airtight containers.
5. 5Add the avocado, lemon juice, Greek yogurt, and a pinch of garlic powder to the bowl with the yolks. Mash vigorously with a fork for 2–3 minutes until the mixture is smooth and creamy. Taste and adjust seasoning with salt as needed.
6. 6Transfer the filling to a piping bag or small spoon. Pipe or dollop the avocado mixture evenly into each egg white half until all 24 halves are filled (12 whole eggs).
7. 7Crumble or break the cooked bacon into bite-sized pieces and press one piece into the top of each filled egg half like a flag. Sprinkle all 24 halves with fresh chives and a light dusting of paprika.
8. 8Divide the finished deviled eggs evenly into 2–3 airtight containers while at room temperature. Refrigerate for up to 3 days.