One of my family’s favorite, easy weeknight dinners is a BLTA sandwich (bacon, lettuce, tomato, avocado). To make this favorite more picnic friendly, I’ve translated it into a deviled egg! Creamy avocado topped with bright tomato and crispy bacon, what could be better than that? Parsley takes the place of the lettuce in this recipe and gives the eggs a nice freshness.


10 hardboiled eggs 1 avocado, pitted

2 tsp lemon juice 1⁄2 cup mayonnaise

4 strips bacon, cooked until crisp and crumbled

1 medium tomato, chopped finely

Italian parsley


Slice each egg in half and carefully remove the yolks. Combine the yolks, avocado, lemon juice and mayo in a bowl or blender and pulse until everything is smooth. Spoon the filling into the egg whites (or you can even put it in a piping bag and pipe it if you are feeling fancy). Top each egg with crumbled bacon, chopped tomato and a parsley leaf.