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Guacamole Deviled Eggs

by Claire Nolan

Ingredients

for 24 servings

  • 12 eggs

Guacamole

  • 2 avocados
  • 2 tablespoons
    lime juice
  • salt, to taste
  • pepper, to taste
  • 1 tomato, diced
  • ½ cup
    red onion, diced (75 g)
  • 2 tablespoons
    fresh cilantro
  • 1 tablespoon
    garlic, minced
  • 1 tablespoon
    jalapeño, minced

Garnish

  • tortilla chips
  • fresh cilantro

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Preparation

  1. Place the eggs in a large pot and cover with 1 inch (2cm) of cold water. Cover with a lid.
  2. Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
  3. Remove from water and immediately place in bath of ice water for a few minutes.
  4. Remove shells and cut the egg in half, vertically.
  5. Remove the yolk and place in a bowl.
  6. Set the cooked whites aside on a serving tray.
  7. In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.
  8. Spoon guacamole mixture into the bowls of the cooked egg whites.
  9. Garnish with a broken piece of a tortilla chip and cilantro.
  10. Enjoy!
 

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