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Guacamole Deviled Eggs

by Vaughn Vreeland featured in Deviled Eggs 4 Ways

Under 30 min

Under 30 min

Ingredients

for 24 servings

  • 12 eggs, hard-boiled
  • 2 small avocados, diced
  • ¼ cup
    fresh cilantro, chopped (10 g)
  • 1 g
    jalapeño, seeds removed and diced 1 g
  • ½ red onion, finely chopped
  • 1 g
    tomato, finely chopped 1 g
  • 2 cloves garlic, minced
  • 1 teaspoon
    cumin
  • 1 tablespoon
    fresh lime juice
  • 1 teaspoon
    salt

For Serving

  • tortilla chips, crushed
  • fresh cilantro, for garnish
    Calories 67
    Fat 4g
    Carbs 1g
    Fiber 0g
    Sugar 0g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the avocado, cilantro, jalapeño, red onion, tomato, garlic, cumin, lime juice, and salt with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the eggs, garnish with cilantro and crushed tortilla chips, and serve chilled.
  5. Enjoy!
 

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