Bacon Avocado and Tomato Deviled Eggs

Recipe from Cristen Clark, Food & Swine

Ingredients

• 12 eggs, hard-boiled and peeled
• 1 avocado, pitted and mashed well
• ¼ cup AE Dairy Sour Cream Dip, Toasted Onion flavor or plain sour cream (the secret ingredient!)
• 3 tablespoons regular mayonnaise
• 1 teaspoon sugar
• 2 teaspoons lemon juice
• 12 small cherry tomatoes, halved (or 6 regular-sized cherry tomatoes, quartered or one small tomato, chopped)
• 4-6 strips of bacon, cooked until crisp, crumbled

Cut eggs in half, lengthwise. Remove hard yolks carefully into a separate bowl. Add avocado, sour cream, mayonnaise and sugar to the egg yolks. Use a hand mixer to beat until smooth. Chill.

Scoop a generous amount of mixture into each egg white half.

Right before serving, garnish with small cherry tomato half or quarter and crisp bacon crumbles.

Makes 24 deviled eggs.