Mexican-Inspired Deviled Eggs
Submitted by: Marlys McPherson
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Servings: 4 to 6
This is a crowd-pleasing variation on an old favorite. Nice for appetizer; nice for sharing at a pot luck.
The only caveat: you need a ripe avocado. Do not proceed with the pre-ripe hard stuff.
6 large eggs
1/8 small white onion
1/2 jalapeno chile (make sure it has some heat)
1 ripe medium Hass avocado
1 tablespoon mayonnaise
1 to 3 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
Chopped cilantro for garnish (optional)
Cook the eggs. I like to bring the eggs to a boil in a pan of water boil about a minute, then cover and shut off the burner and leave it for 15 minutes. Let the eggs cool.
Mince enough onion and jalapeno to make 1 tablespoon of each. When the eggs have cooked and cooled, peel them under cold running water and halve them lengthwise. Remove the egg yolks to a small bowl; place the whites on a serving plate.
Halve, seed, peel and coarsely chop the avocado. Add the avocado, mayonnaise and line juice to taste to the yolks and mash with a fork to make a chunky mixture; season to taste with salt and pepper.
Sara uses a plastic bag with a corner hole to pipe the avocado mixture into the whites. I just put a lightly rounded tablespoon of filling in each egg half. Sprinkle with cilantro, if desired.
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