
Category
Appetizer
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
Ingredients
- 6 eggs, large
- 6 slices of cheddar cheese
- 3 slices bacon
- 1/2 avocado, medium, ripe
- 1 tbs lime juice
- 2 tbsolive oil
- 1⁄2tspsea salt
- 1/2tsp paprika
- 1/4 tsp black pepper
- For the Dip:
- 1/4 cup sun-dried tomatoes, chopped finely 1/4 cup sun-dried tomatoes, chopped finely
- 1/2 cup olive oil
- 2 tbs basil, fresh, chopped
- 2 cloves garlic, minced
2 tbs parmesan cheese, grated
1 tsp red pepper flakes
1/4 tsp salt
1/4 tsp black pepper
Directions
- 1. Bring a pot of water to a boil and hard boil the eggs for 8-10 minutes.
- 2. In the meantime, heat a dry pan and crisp the baconslices for a minute on each side.
- 3. Scoop out the flesh of the avocado using a spoon and mash in a bowl. Add the olive oil, and lemonjuice and season with a pinch of salt, paprika and blackpepper. Mix well.
- 4. Cut the boiled eggs in half, lengthwise.
5. Spread a dollop of the avocado mixture on one the one side, add a piece of cheese and bacon and put the other half of each egg on top to make little egg sandwiches and secure with a toothpick.