Devilishly Different Green Deviled Eggs
Description
These deviled eggs are devilishly different: first of all, they are green - made with avocado - and topped with hot, pickled garlic cloves.
Ingredients
•
12 eggs
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2 avocados - halved, pitted, and mashed
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1 small white onion, diced
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1 plum (Roma) tomato, seeded and diced
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3 tablespoons finely chopped fresh cilantro
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1 lime, juiced
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1 jalapeno pepper, seeded and minced
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2 teaspoons chopped garlic
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salt and freshly ground black pepper to taste
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24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®)
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8 pickled jalapeno pepper slices, minced
Directions
1
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.
2
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.
3
Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
4
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.
5
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.