Deviled eggs are the ultimate potluck food. I can’t think of one family gathering that involved food that I’ve been to that hasn’t included these delicacies. They’re usually made by my grandma – and they are THE best.
Here’s some good news for the day though – you don’t have to miss out on deviled eggs if you follow this recipe.
Instead of using the egg yolk and mayo, this version uses creamy avocado and tomato and onion to spice it up. It’s a little like a Mexican spin on the traditional deviled egg.
And I’ll be the first to tell you that you won’t even miss those mayo-filled babies.
So what are you waiting for? Surely you have some sort of BBQ to go to sometime soon. Whip these up and you’ll be the star of the party.
Guacamole Deviled Eggs
- 6 hardboiled eggs
- 1 avocado pitted and peeled
- 1 clove garlic minced
- 1/2 small tomato diced
- 1 tablespoon minced jalapeno
- 2 tablespoons red onion diced
- 2 tablespoons chopped cilantro
- Juice of 1 lime
- Sea salt and fresh ground pepper to taste
Peel the hardboiled eggs and remove the yolks. Add them to a bowl with the avocado and mash.
Add the remaining ingredients and mix well.
Spoon the mixture into the egg white halves. If saving for later, put the guacamole mixture in an airtight container and spoon into the eggs when ready to eat.
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