Guacamole Deviled Eggs

Guacamole Deviled Eggs

I’m a big fan of the deviled egg. I remember being a kid and watching my mom preparing  whole trays of them on Christmas morning; cutting, mixing the yolk and mayo, seasoning and eventually spooning it all into the whites knowing that my brother and I were waiting in the wings to steal “just a few” before dinner. These days it’s usually a given that I’ll make a tray for family parties and we’re constantly trying out new recipes to freshen things up. Chopped bacon, truffle salt, anchovies, Caesar dressing… everything is open game though some things work better than other.

Last week my friend Amy sent me the recipe for a guacamole deviled eggs… and despite a “mild” allergy to avocados I decided to throw caution to the wind and make a batch tonight. So as Claire worked her butt off making  a batch of Salted Caramel Brownies (which should be an entry to itself- I’m a dreadful excuse of a baker; luckily the little Chef takes full advantage of our Kitchenaid Mixer) I boiled a few eggs, peeled an avocado and got to work.

  • 3 hard boiled eggs
  • 1/2 avocado
  • 1 teaspoon hot sauce
  • 1/2 teaspoon lime juice
  • salt & pepper to taste
  • 1 clove minced raw garlic
  • cilantro, diced to taste

Boil the eggs while preparing your other ingredients. (I bring the water to a boil, let it go for a minute or two then remove the eggs from the heat and allow them to sit in the hot water, covered,  for 15 minutes or so before placing them in cold water to stop the cooking process)

Chop the avocado into manageable pieces, crush up the egg yolk and mix in the lime juice,  hot sauce,  minced garlic and diced cilantro and salt & pepper and mix until its an even consistency. Spoon (I usually use an icing gun) into egg whites and garnish with cilantro or diced avocado and enjoy!

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