Guacamole Deviled Eggs

Silky avocado, laced with lime and ground cumin, is piped into hardcooked eggs in this savory snack.

Guacamole Deviled Eggs

Prep Time: 15 mins Cook Time: 15 mins Yield: 24 halves

Serving Size: 2 halves

Ingredients

12 large eggs 1⁄2 cup mayonnaise 1⁄2 medium avocado 1 TB. fresh cilantro, chopped 1 TB. fresh lime juice 1 tsp. ground cumin 1⁄2 tsp. sea salt 1 tsp. chili powder

Nutrition per Serving

Fat 81% Protein 19% Net Carb 0% Ratio 1.9:1

Calories 145 Fat 13g Protein 7g Total Carbohydrate 1g Dietary Fiber 1g Net Carbohydrate 0g

Food safety is a concern when serving deviled eggs. Always be sure to keep filled eggs covered and refrigerated, and serve them on a chilled platter resting on ice, if necessary.

1Place whole eggs in a 2-quart (2l) saucepan. Fill the pan with cold water to cover eggs. Place the pan, uncovered, over high heat until simmering, about 5 to 10 minutes.

2Remove the pan from heat, cover, and wait for 13 minutes.

3While eggs cook, combine mayonnaise, avocado, cilantro, lime juice, cumin, and sea salt in a food processor. Pulse until a smooth paste forms.

4Drain cooked eggs and plunge under cold water until cool enough to handle. Remove and discard shells immediately, and slice eggs in half lengthwise.

5Scoop firm yolks out of eggs and add to avocado mixture. Pulse until mixture is fully combined and smooth.

6Carefully spoon filling into egg halves. (Alternately, use a pastry bag with a decorative tip to pipe filling into eggs.)

7Dust with chili powder before serving.

Variation: To make Classic Deviled Eggs, fill egg halves with a mix of 2⁄3 cup mayonnaise, 1 tablespoon Dijon mustard, 12 cooked egg yolks, and 1⁄2 teaspoon sea salt. Sprinkle with smoked paprika to serve.