Guacamole Deviled Eggs

Guacamole Deviled Eggs. Avocado in place of the mayonnaise, and seasoned with a little kick.

Guacamole Deviled Eggs. Avocado in place of the mayonnaise, and seasoned with a little kick.

Deviled eggs are a classic finger food.  Although the traditional recipe is wonderful, I like to shake things up a bit.  The inspiration for this recipe was simply, that it was St. Patrick’s Day.  I wanted to bring something green to my in-laws. Green eggs and ham was the first thing that came to mind, and I chuckled at the thought. Although, I was onto something. Green eggs it was! I know today is not March 17th. Today is the day after Easter, which means…. I have a TON of hard boiled eggs that I need to use somehow.

Guacamole Deviled Eggs
Using avocados in place of mayonnaise, lightens up the traditional deviled egg. The spices give it a tasty kick.
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Ingredients
  1. 8 large eggs
  2. 1 avocado
  3. 1 Tbsp. cilantro, chopped (plus 16 whole leaves for garnish)
  4. 1/4 tsp. brown mustard (gluten free if necessary)
  5. 1 Tbsp. fresh lemon juice
  6. 1/4 tsp. olive oil
  7. dash (or more, to taste) jalapeno sauce
  8. salt and pepper, to taste
  9. chili powder (for garnish)
  10. cumin (for garnish)
Directions
  1. Place eggs in a pot and add enough water to cover by one inch. Heat over medium-high heat. Once water comes to a full rolling boil, remove from heat, place lid on pot and let it sit for 15 min. After 15 minutes, transfer the eggs to a bowl of cold water.
  2. When eggs are cool, peel them and slice them all in half lengthwise. Remove the yolk from each half and place in a medium sized bowl. Set aside the egg whites.
  3. Add to the yolks, the avocado, chopped cilantro, mustard, lemon juice, olive oil, jalapeno sauce, salt and pepper. Mash well with a fork, and then stir to combine ingredients.
  4. You can fill the egg whites using a spoon, or you can put the yolk mixture into a frosting piping bag fixed with whichever shape tip you like. I used a large star tip.
  5. Sprinkle the top of each with a little chili powder and cumin. Place a leaf of cilantro on top of each egg.
Comfort Food Infusion http://comfortfoodinfusion.com/

 

2 Comments

  1. Hi, Ginger. Thanks for the recipe. I’m making these for Easter as something different. I love the bright yellow green color.

    Reply
    • Enjoy! They sound so good right now, don’t they?! Perfect for Easter! Have a happy one!

      Reply

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