Guacamole Deviled Eggs
Recipe: #10015
July 06, 2013
Categories: Eggs, Avocado, Appetizers, Southwest, Picnic Gluten-Free, Kosher, Low Carbohydrate, Non-Dairy, Vegetarian, Spicy, more
"A different twist on the picnic classic- not just guack in egg halves, but a blended mixture."
Original is 24 servings
Ingredients
Nutritional
- Serving Size: 1 (38.8 g)
- Calories 53.9
- Total Fat - 3.9 g
- Saturated Fat - 1.1 g
- Cholesterol - 104.4 mg
- Sodium - 68.6 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0.5 g
- Sugars - 0.3 g
- Protein - 3.7 g
- Calcium - 17.4 mg
- Iron - 0.5 mg
- Vitamin C - 0.7 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Peel eggs and halve.
Step 2
Put yolks in a bowl with avocado, vinegar, salsa, mayo, and salt and pepper.
Step 3
Mash with a fork or you can pulse it in a food processor.
Step 4
Spoon mixture into egg white cavities, or use a piping bag fitted with a large star tip.
Step 5
Garnish with jalapeno slices or black olive slices if you prefer.
Tips
- Add about 30-40 to boil water and cook eggs, and cool them down if you are starting with uncooked eggs.
- Use week-old eggs if you can, as really fresh eggs are the culprit in why some eggs don't peel well; as eggs age, the membrane inside shrinks away from the shell, making them easier to peel.
1 Reviews
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