Deviled Eggs with Bacon Crumbles

Place 12 large eggs in a large pot and cover with cold water by 1 inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let stand for 12 minutes.

While eggs are cooking, cook 8 slices of thick-cut bacon in a skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then crumble into small pieces once cooled.

Prepare an ice bath. When eggs are done, transfer them to the ice bath and let cool for 5 minutes.

Carefully peel the eggs and slice in half lengthwise. Gently remove the yolks and place them in a medium bowl.

Add 1/3 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, 1 teaspoon hot sauce, 1/2 teaspoon Worcestershire sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the yolks.

Peel and pit 1 medium avocado, add to the yolk mixture.

Add 2 ounces cream cheese to the mixture.

Add 1 tablespoon psyllium husk powder to increase the fiber content.

Mash and mix all ingredients until smooth and creamy. For a smoother texture, use a food processor to blend the filling.

Transfer the filling to a piping bag fitted with a star tip, or use a zip-top bag with a corner snipped off.

Pipe the filling generously into each egg white half.

Top each deviled egg with bacon crumbles and sprinkle with 2 tablespoons chopped chives.

Refrigerate for at least 30 minutes before serving to allow flavors to meld.