Chips and Guac Deviled Eggs

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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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  • 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


  1. 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.
  2. Bring to a rolling boil, and remove from heat. Let eggs sit covered for 8-10 minutes.
  3. remove from the water and immediately place the eggs in an ice water bath for a few minutes to chill.
  4. Once cooled, remove the eggs from their shells and cut in half vertically.
  5. Remove the yolk from the whites and place the yolks in a mixing bowl. Set the whites aside.
  6. 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.
  7. 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.
  8. Garnish with a sprinkle of finely diced red onions, cilantro leaves, and crushed tortilla chips. Serve immediately.
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