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
Directions
Step 1
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.
Step 2
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.
Step 3
Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
Step 4
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.
Step 5
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.
Cook’s Notes:
The guacamole and eggs can be made a day ahead. If making guacamole the day before, make sure you store in an air-tight container. You will likely have some guacamole left over; sometimes I double the ingredients to make sure I have plenty for guacamole and chips.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 70 | |
% Daily Value * | |
Total Fat5g | 6% |
Saturated Fat1g | 6% |
Cholesterol93mg | 31% |
Sodium96mg | 4% |
Total Carbohydrate3g | 1% |
Dietary Fiber1g | 4% |
Total Sugars1g | |
Protein4g | |
Vitamin C4mg | 22% |
Calcium17mg | 1% |
Iron1mg | 3% |
Potassium133mg | 3% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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