If there is one snack food that reigns supreme in our house it would have to be chips and guacamole! Honestly, a gigantic bowl of homemade guac has served as an entire meal in our home on more than one occasion and not surprisingly on the rare instance it happens it’s always met with cheers of excitement. It is because of my family’s love of all things chips and guac that this year I decided to guacify the deviled eggs at our Easter table.
Yep, you read that right, chips and guac deviled eggs are now totally a thing!
Don’t even worry that this recipe is complicated either, while they look extravagant these deviled eggs are actually quite simple. trust me, if you can mash avocados in a bowl you can definitely make these deviled eggs and everyone at your Easter table will be super impressed!
Have filling left over after stuffing all of your eggs? It’s great eaten with chips just like you would regular guacamole or spread on toast and topped with a hearty sprinkling of Cotija cheese!
- 6 eggs
- 1 avocado, pit removed and peeled
- 3 tablespoons finely minced red onion
- 1 tablespoon finely minced jalapeno, seeds, and ribs removed if desired
- 1 tablespoon finely minced cilantro
- 1 tablespoon lime juice
- 1 small clove garlic, grated on a Microplane
- kosher salt and pepper to taste
- finely diced red onion
- cilantro leaves
- crushed tortilla chips
- Place the eggs in a large pot and fill with cold water until the eggs are covered with one-inch of water. Cover with a lid.
- Bring to a rolling boil, and remove from heat. Let eggs sit covered for 8-10 minutes.
- remove from the water and immediately place the eggs in an ice water bath for a few minutes to chill.
- Once cooled, remove the eggs from their shells and cut in half vertically.
- Remove the yolk from the whites and place the yolks in a mixing bowl. Set the whites aside.
- Break the yolks up into small pieces with a fork then add the avocado, onion, jalapeno, cilantro, lime juice, and garlic to the bowl. Continue to mash the ingredients with a fork until well incorporated. Season to taste with salt and pepper.
- Transfer the filling to a small Ziploc bag, seal, then use scissors to snip off a small section of one of the corners to create a piping bag. Pipe the filling into the cooked egg whites.
- Garnish with a sprinkle of finely diced red onions, cilantro leaves, and crushed tortilla chips. Serve immediately.