This recipe a playful take on bacon and eggs that elevates the classic devilled egg to a show-stopping canapé.
Combine yolks, chopped chipotle pepper in adobo sauce, mayonnaise and season with salt and pepper in the small bowl of a food processor. Blitz until the mixture is smooth and creamy. Transfer to a small plastic sandwich bag or piping bag fitted with a round tip. Reserve in the refrigerator.
Place flour in a shallow bowl and season with salt and pepper. Beat egg in a shallow bowl and season with salt and pepper. Place panko in a small bowl. Coat egg white halves in flour, then egg and, lastly, panko. Reserve.
Heat oil in a saucepan or small wok. When oil is 350°F (180°C) and a cube of bread browns in 15 seconds, add the coated egg whites. Fry for 1 to 2 minutes until golden on both sides. Remove egg whites to paper-towel-lined plate. Season with salt while hot. When all have been fried, snip a ½-inch hole in the corner of the plastic bag (if using) and pipe the egg yolk mixture into the centre of each white.
Place 1-2 slices of avocado in the centre of each yolk and sprinkle with crumbled bacon. Squeeze a few drops of lime juice onto each egg, for a hint of acid and to keep the avocado from browning too quickly. Serve at room temperature.