Chips and Guac Deviled Eggs
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!
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- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Yield: 1 dozen 1x
Ingredients
Scale
- 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
Garnish
- finely diced red onion
- cilantro leaves
- crushed tortilla chips
Instructions
- 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.
Find it online: https://thismessisours.com/chips-and-guac-deviled-eggs/
