Description
A fresh take on deviled eggs, combining the classic with creamy guacamole for a delicious appetizer.
Ingredients
Scale
- 6 large eggs, hard boiled
- 1 medium haas avocado, about 5 oz
- 2–3 tsp fresh lime juice
- 1 tsp red onion, minced
- 1 tbsp minced jalapeno
- 1 tbsp fresh cilantro, chopped
- kosher salt and fresh ground pepper, to taste
- 1 tbsp diced tomato
- pinch chile powder, for garnish
- kosher salt, to taste
- fresh ground pepper, to taste
Instructions
- Prep the Eggs: Start by boiling the eggs until they are hard-boiled, which takes about ten to twelve minutes. You will know they are ready when they smell faintly of sulfur. After cooking, shock them in ice water to cool down. This helps make peeling easier, so you do not end up with ugly egg whites.
- Peel With Care: Gently tap each egg on a hard surface, and peel them under cold running water to prevent sticking. You will want smooth whites for a pretty presentation. If you are not careful, the shells can cling, ripping the egg whites.
- Make the Guacamole: Mash ripe avocado in a bowl, adding lime juice and salt to taste. Look for a creamy, spreadable texture, with a tangy aroma from the lime. Do not skip the juice; it brightens flavor and prevents browning.
- Mix in Your Ingredients: Add diced tomatoes, chopped onion, and cilantro to the guacamole, stirring until everything is evenly mixed. You will find the colors vibrant and inviting. Make sure to taste; adjusting the salt can really round out the flavors if needed. Avoid over-mixing to keep some chunkiness.
- Fill the Egg Whites: Scoop the guacamole mixture into the halved egg whites, filling them generously. As you press down, you will feel the smooth texture of the filling. It is tempting to overfill, but leave some space to avoid messy bites.
- Garnish & Serve: Top each filled egg with a sprinkle of paprika or crushed red pepper for added flair and flavor. The contrast of colors will catch the eye as you serve them. Do not skip this step; a little garnish makes a big difference!
Notes
- Storage Tips: Best enjoyed fresh, but leftovers can be stored in an airtight container for a few hours.
- Expert Tips: If guacamole seems too thick for easy scooping, a splash of lime juice can help lighten the mixture for better texture. When peeling hard-boiled eggs, gently tap them on a hard surface and peel them under cold running water for an easier process. If your guacamole starts to brown, press plastic wrap directly onto its surface before storing to slow down oxidation. For the freshest flavor, choose ripe and fresh avocados. If you prefer a milder flavor, reducing the amount of jalapeno can help customize the spice level to your liking.
- Reheating Instructions: Not applicable, as this dish is served cold.
- Serving Suggestions: Serve with tortilla chips for a crunchy contrast. Pair with a light salad for a fresh meal. Use as a topping for whole grain toast.
- Recipe Variations: Add bacon bits for a smoky flavor. Incorporate diced bell peppers for extra crunch. Substitute lime with lemon juice for a different citrus note.
- Ingredient Notes: Choose ripe haas avocados for creaminess and flavor. If necessary, other varieties of ripe avocado may be used, but Haas is preferred for the best results.
Nutrition
- Calories: 88
- Sugar: 0.5g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 62mg