This appetizer can also double as a protein-packed anytime snack.
TIP: You might want to double this recipe because it’s seriously crave-able.
Deviled Eggs with a Twist
(serves 6)
Ingredients:
● 6 large eggs
● 2 ripe avocados, peeled and pitted
● 1/2 small white onion, finely chopped
● 1 ripe tomato, seeded and chopped
● 1 small jalapeno, seeded and chopped
● 1 clove garlic, minced
● 1 lime, juiced
● salt and pepper to taste
● Tajin (for garnish)
Directions:
Cook the eggs: Place the eggs in a single layer in a saucepan and cover with water. Place the pan on the stove over medium-high heat. Bring to a boil, turn off the heat, cover and let sit for 10 minutes.
Remove the pan from the heat, pour out the hot water, and cover the eggs with ice-cold water. Let the eggs stay in the water and peel them when they are cool enough to handle. Here’s a tip on how to peel eggs with a spoon; it works every time.
Let them cool to room temperature, or put them in the refrigerator until they are cold.
Make the guacamole: Mash avocado in a medium serving bowl. Stir in onion, tomato, jalapeno and garlic. Add the lime juice, salt, and pepper to taste. Cover and place in the fridge for 30 minutes so the flavours blend.
To assemble: Cut the eggs in half and remove the yolks. Fill each half with about ½ tbsp of guacamole, and sprinkle with Tajin. Place on a serving plate and enjoy!
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