Deviled Guacamole Eggs (by Marco Anthony Stanco)
from me!"I used one avocado for a dozen eggs, because I was worried about the appearance of green eggs. Still, the avocado imparted a creamy texture and taste to the eggs!" - rubicat
Yield: 4 Ready in 1 hours
favorite of 333 people 166 people want to try
Verified by stevemur
|2 Avocados; peeled, pitted and mashed|
|1 tablespoonCilantro; chopped|
|1 tablespoonGreen onion; minced|
|2 teaspoonsJalapeno peppers; seeded and minced|
|2 teaspoonsLime juice|
|1/2 teaspoonHot pepper sauce|
|1 teaspoonWorcestershire Sauce|
|1 teaspoonDijon mustard|
|salt and pepper; to taste|
Deviled Guacamole Eggs (by Marco Anthony Stanco) Preparation
* Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from water, cool and peel. Slice eggs in half, remove yolks and transfer them to a small mixing bowl.
* Combine the avocado, cilantro, green onion and jalapeno peppers with the yolks. Stir in lime juice and season with salt, pepper, hot sauce, Worcestershire sauce and mustard.
* Mix well and fill empty egg white halves.
* Chill until ready to serve, just before serving, sprinkle with paprika.
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