Guacamole Deviled Eggs
Something tells me that Theodor Geisel never had guacamole stuffed deviled eggs, otherwise Sam would have had no problem with green eggs and ham. “I am Sam. Sam I am. I do LOVE green eggs and ham!” End of story.
Have you ever tried deviled eggs with guacamole? So simple, yet brilliant. The “deviled” part comes from the chile in the guacamole. Avocados are naturally creamy so you don’t need mayonnaise. They’re delicious, and beautifully green!
Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If not hot enough, taste the seeds and if they are hot, make sure you include some. If crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead.
Use only ripe avocados, avocados with some give when you press them gently. If they are hard, they aren't ripe and not only will they not taste good, you won't be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won't taste good.
- 6 hard boiled eggs*
- 2 ripe avocados
- 1 Tbsp lime (or lemon) juice
- 1/2 teaspoon salt
- 1 Tbsp sour cream (can skip if you need dairy-free)
- 1 Tbsp chopped cilantro (plus a several leaves for garnish)
- 1 serrano or 1/2 jalapeno chile pepper, minced (include the seeds for more heat, leave them out for less)
- 1 Tbsp chopped chives or green onion
*To make hard boil eggs, place eggs in a saucepan and cover with at least one inch (or two) of cold water. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs cook in the residual heat for 10-12 minutes. Drain and rinse with cold water. For more advice see our How to Make Perfect Hard Boiled Eggs.
1 Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
2 Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See How to Cut and Peel an Avocado.) Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.
3 Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.