Guacamole Deviled Eggs Recipe By Tasty Recipes

SLIM GUACAMOLE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime zest, lime juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving.

GUACAMOLE DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a large pot and cover with 1 inch (2cm) of cold water. Cover with a lid.
• Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
• Remove from water and immediately place in bath of ice water for a few minutes.
• Remove shells and cut the egg in half, vertically.
• Remove the yolk and place in a bowl.
• Set the cooked whites aside on a serving tray.
• In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.
• Spoon guacamole mixture into the bowls of the cooked egg whites.
• Garnish with a broken piece of a tortilla chip and cilantro.
• Enjoy!

GUACAMOLE DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the avocado, cilantro, jalapeño, red onion, tomato, garlic, cumin, lime juice, and salt with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the eggs, garnish with cilantro and crushed tortilla chips, and serve chilled.
• Enjoy!

CLASSIC DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
• Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
• Mix the mayonnaise, mustard, relish, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
• Pipe the mixture into the egg whites, garnish with paprika and parsley, and serve chilled.
• Enjoy!