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
- 8 large eggs
- 1 avocado
- 1 Tbsp. cilantro chopped (plus 16 whole leaves for garnish)
- 1/4 tsp. brown mustard gluten free if necessary
- 1 Tbsp. fresh lemon juice
- 1/4 tsp. olive oil
- dash or more, to taste jalapeno sauce
- salt and pepper to taste
- chili powder for garnish
- cumin for garnish
- 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.
- 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.
- 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.
- 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.
- Sprinkle the top of each with a little chili powder and cumin. Place a leaf of cilantro on top of each egg.