A nice little variation on deviled eggs, these little gems are particularly popular for those who prefer guacamole. It really combines the two recipes into one. I find that individuals who don't care for one or the other, often like the combination.
Perfect for game day, pretty on St. Patrick's Day (because of the color), and great on picnics, you can make these a day or more ahead. Covered in the refrigerator they hold well, and in fact should be left to chill and flavors meld for at least a couple hours if you can.
Select a ripe avocado (slightly soft when pressed), and if not, buy one at your market at least 3-4 days in advance to give it time to soften at home.
Ingredients
6 large eggs, hard boiled and peeled
1 avocado, very ripe
2-3 teaspoons fresh lime juice
2 green onions, finely chopped, reserve top stems
1 tablespoon finely minced jalapeno pepper
1-2 tablespoons fresh cilantro, chopped
1/2 fresh plum tomato, chopped
1 tablespoon mayonnaise (optional)
salt and fresh ground pepper, to taste
pinch chili powder, Canjun seasoning, or paprika
Instructions
Run a sharp knife around the avocado cutting through to the center stone. Gently twist the avocado to open the two halves and remove the stone. Using a spoon, scoop the tender flesh into a mixing bowl. Slice the eggs in half and carefully remove the yolks to the mixing bowl. Set the whites aside. Using a fork, mash the avocado and the egg yolks until they are nearly smooth and combined. Some chunks remaining are fine.
Add the lime juice, green onion (reserving the top stems for garnish) jalapeno pepper, fresh cilantro, and tomato. Mix together with the avocado and egg yolks. If too stiff, add the optional mayonnaise and combine. Stir in the salt, pepper and seasoning (to taste).
Fill the centers of the egg whites with the prepared mixture. Pile it on high covering most of the egg white. Top with a little more seasoning for color, and the chopped reserved stems of the green onion. Cover and refrigerate for 1-2 hours before serving, to help the flavors combine. Uncover and serve.
Select a ripe avocado (slightly soft when pressed), and if not, buy one at your market at least 3-4 days in advance to give it time to soften at home.
Ingredients
6 large eggs, hard boiled and peeled
1 avocado, very ripe
2-3 teaspoons fresh lime juice
2 green onions, finely chopped, reserve top stems
1 tablespoon finely minced jalapeno pepper
1-2 tablespoons fresh cilantro, chopped
1/2 fresh plum tomato, chopped
1 tablespoon mayonnaise (optional)
salt and fresh ground pepper, to taste
pinch chili powder, Canjun seasoning, or paprika
Instructions
Run a sharp knife around the avocado cutting through to the center stone. Gently twist the avocado to open the two halves and remove the stone. Using a spoon, scoop the tender flesh into a mixing bowl. Slice the eggs in half and carefully remove the yolks to the mixing bowl. Set the whites aside. Using a fork, mash the avocado and the egg yolks until they are nearly smooth and combined. Some chunks remaining are fine.
Add the lime juice, green onion (reserving the top stems for garnish) jalapeno pepper, fresh cilantro, and tomato. Mix together with the avocado and egg yolks. If too stiff, add the optional mayonnaise and combine. Stir in the salt, pepper and seasoning (to taste).
Fill the centers of the egg whites with the prepared mixture. Pile it on high covering most of the egg white. Top with a little more seasoning for color, and the chopped reserved stems of the green onion. Cover and refrigerate for 1-2 hours before serving, to help the flavors combine. Uncover and serve.
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