Description
I was bored with traditional deviled eggs and had been trying to find more ways to cook with avocados. I made these for a Kentucky Derby party and all 24 were gone within minutes! Next time I will need to make a double batch.
Ingredients
- 12 eggs
- 2 avocados – halved, pitted, and mashed
- 1 small white onion, diced
- 1 plum (Roma) tomato, seeded and diced
- 3 tablespoons finely chopped fresh cilantro
- 1 lime, juiced
- 1 jalapeno pepper, seeded and minced
- 2 teaspoons chopped garlic
- salt and freshly ground black pepper to taste
- 24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®)
- 8 pickled jalapeno pepper slices, minced
Instructions
- Place eggs in a saucepan; cover with water. Bring to a boil
- remove from heat
- and let eggs stand in hot water for 15 minutes. Remove eggs from hot water
- cool under cold running water
- and peel.
- Stir together mashed avocado
- onion
- tomato
- cilantro
- lime juice
- jalapeno
- and chopped garlic; season with salt and pepper. Refrigerate guacamole
- tightly covered
- for 1 hour.
- Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
- Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
- Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno
- salt
- and black pepper over deviled eggs.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 1 hr 55 mins
Servings: 24