Happy Noche Buena!
Today is our Christmas, as our family celebrates Noche Buena, or the Good Night (read all about our Christmas traditions here on this post).
So tonight is allllll about food, fun, friends, and family!
I’m currently working on finishing up the Lechon Asado (roast pork), made with mojo, which is an amazing marinade of garlic, sour oranges, and oregano… which is making our home smell AH-mazing. My godmother is prepping the black beans, yucca, and her world famous salad (which she says no one can have the recipe to until she has it carved on her tombstone), the rice is fluffy, my dad picked up the Cuban bread from the infamous LaSegunda bakery here in Tampa, and we even have a tray of green bean casserole courtesy of my friend Nayra. We also have cousins bringing desserts and appetizers- when I say Noche Buena is alll about the food, I mean it!
A few weeks ago Brian asked if I was planning on making deviled eggs any time soon. I hadn’t planned on it, but I’ve never been one to turn a foodie request down! 
Deviled eggs weren’t my favorite thing growing up. I always remember them being kinda tasteless. So when I perfected my deviled egg recipe a few years ago, I knew I needed to spice things up and make these little guys a flavor bomb. Because, well, deviled eggs shouldn’t just taste like hard boiled eggs ya’ll! These little guys are super creamy, smokey, and just a little bit spicy. I love the addition of avocado, and of course BACON makes everything better! 
You probably have most of these ingredients on hand right now, so if you need a last minute Christmas appetizer, these would be perfect! Here’s the recipe:
- 12 hard boiled eggs, peeled and cooled (you can buy them pre-boiled!)
- 1/2 cup good Mayo (I like Duke's)
- 1/2 ripe Haas avocado
- 2 tbsp. yellow mustard
- 1 tbsp. smoked paprika (and extra for garnish)
- 1/4 tsp. cayenne pepper
- 2 tbsp. dried parsley (and extra for garnish)
- 2 tsp. onion powder
- 2 tsp. sea salt
- 2 tsp. black pepper
- 1/4 tsp. liquid smoke
- the juice of 1/4 lemon
- 2-3 slices of crispy crumbled bacon for garnish
- Slice the eggs in half lengthwise; remove the yolks, and set whites aside.
- Add all of the ingredients (except for the egg whites) into a bowl and mix well. I like to use my Kitchen Aid stand mixer or a food processor to get a super smooth texture.
- Using a spatula, scoop the yolk mixture into a gallon sized bag, squeeze the air out of the bag, and then seal it tight. Clip off a corner of the bottom of the bag to create a piping bag.
- Sprinkle the egg whites with salt and pepper.
- Pipe egg yolk mixture evenly into the whites.
- Add a piece of crumbled bacon into each egg. Sprinkle with paprika and dried parsley.
- Place in a storage container with a lid or plastic wrap. Keep refrigerated until ready to serve.
