Devilishly Different Green Deviled Eggs
Ingredients
- 12 eggs ⓘ
- 2 avocados - halved, pitted, and mashed ⓘ
- 1 small white onion, diced ⓘ
- 1 plum (Roma) tomato, seeded and diced ⓘ
- 3 tablespoons finely chopped fresh cilantro ⓘ
- 1 lime, juiced ⓘ
- 1 jalapeno pepper, seeded and minced ⓘ
- 2 teaspoons chopped garlic ⓘ
- salt and freshly ground black pepper to taste ⓘ
Instructions
- Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
- Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
- Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
- Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.
Nutrition & Diet Analysis (per serving)
327
kcal
16% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).