Make 24 pieces
12 eggs, hard-boiled and peeled
2 ripe avocados
1 garlic clove, crushed
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon lemon juice
1 teaspoon mustard (optional)
6 pieces of bacon
Cook bacon in a pan on medium heat until crisp. Drain on paper towel and set aside. Cut each hard boiled egg in half and carefully remove the yolks.
In a mixing bowl, mash 6 full yolks with the avocado, garlic, olive oil, paprika, lemon juice and mustard. I don’t use all of the yolks because the avocado will make it rich enough. It should be a creamy consistency after you fully mix the ingredients. Take your cooled bacon and finely chop into small pieces and add to mixture. Stir together.
Spoon each egg half with mixture. Sprinkle pomegranate seeds on each egg and voila!