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Deviled Guac Eggs

Deviled Guac Eggs

I’ve been subbing avocado for mayo in my deviled eggs for about a year now, but today I decided to “pimp my eggs” guacamole-style.  Great for Easter, parties, sides or just because!

Deviled Guac Eggs

 

Deviled Guac Eggs

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Ingredients

  • • 1 dozen eggs, hard-boiled
  • • 1 ripe avocado
  • • 1-2 cloves of garlic
  • • juice from 1/2 lime
  • • 1 tablespoon fresh cilantro for the filling, 1 tablespoon for garnish
  • • 1 teaspoon Sriracha (or whatever you have to give it kick)
  • • sea salt and freshly ground pepper, to taste
  • • 5-6 grape tomatoes
  • • Optional garnish --> chopped bacon pieces

Directions

  1. To hard-boil eggs: Place the eggs in a pot and fill with water just above the eggs. Bring to a boil. Reduce to a simmer and cover for 12 minutes. Immediately pour out water and replace with cold water. I also gently put a large glass of ice into the pot. This immediately chilling of the eggs will give you better results when peeling the egg shells off.
  2. Slice the eggs in half. Place the egg white halves on a place. Put the yolks in a mixing bowl. Finely chop 1T of the cilantro and add to mixing bowl. Add remaining ingredients except for the additional cilantro and tomatoes reserved for garnish. Mix until smooth.
  3. Place mixture into a piping bag and distribute among the eggs. (Alternatives:  Use a Ziploc bag and cut the end off to pipe or simply use a spoon to distribute the mixture.)
  4. Thinly slice the grape tomatoes. Roughly chop the remaining cilantro. Place one tomato slice on top of each egg. Sprinkle the chopped cilantro on top. Enjoy!

Ingredients

  • 1 dozen eggs, hard-boiled
  • 1 ripe avocado
  • 1-2 cloves of garlic
  • juice from 1/2 lime
  • 1 tablespoon fresh cilantro for the filling, 1 tablespoon for garnish
  • 1 teaspoon Sriracha (or whatever you have to give it kick)
  • sea salt and freshly ground pepper, to taste
  • 5-6 grape tomatoes
  • Optional garnish --> chopped bacon pieces

Directions

  1. To hard-boil eggs: Place the eggs in a pot and fill with water just above the eggs. Bring to a boil. Reduce to a simmer and cover for 12 minutes. Immediately pour out water and replace with cold water. I also gently put a large glass of ice into the pot. This immediately chilling of the eggs will give you better results when peeling the egg shells off.
  2. Slice the eggs in half. Place the egg white halves on a place. Put the yolks in a mixing bowl. Finely chop 1T of the cilantro and add to mixing bowl. Add remaining ingredients except for the additional cilantro and tomatoes reserved for garnish. Mix until smooth.
  3. Place mixture into a piping bag and distribute among the eggs. (Alternatives:  Use a Ziploc bag and cut the end off to pipe or simply use a spoon to distribute the mixture.)
  4. Thinly slice the grape tomatoes. Roughly chop the remaining cilantro. Place one tomato slice on top of each egg. Sprinkle the chopped cilantro on top. Enjoy!