• Avocado Deviled Eggs

    AVOCADO DEVILED EGGSWe gave you our deviled chicks recipe last week, and those are delicious. However, according to your taste, these avocado deviled eggs are equally good and certainly fun to serve your guests. I especially like to put them on the table when we have out of state visitors because there’s just something about guacomole that screams “Texas!” isn’t there?

    Although there are many ways to prepare these, I’ll tell you what I did today and then give you a few other possibilities.

    Ingredients

    12 Large Eggs (I only used yolks from 4 eggs.)
    2 Large Avocados
    6 Jalepeno Slices (I used Old El Paso.)
    1 Green Onion (I used all of the green top.)
    1/2 pod garlic
    1/4 Lemon, juice only
    Salt
    12 Tiny (cherub) Cherry Tomatoes
    Cilantro, if desired
    Cayenne Pepper or Paprika

    Preparation

    I was pooped today, certainly too tired to stand and chop things so I used the food processor. Here’s what I did:

    1. Boil eggs, starting them in cold salt water just as Aunt Vesta said!

    2. Run cold water over boiled eggs until they are cold. You might even want to refrigerate for some hours if you have the time.

    3. Spoon 2 avocados into food processor and mix until smooth.

    4. With food processor running, add 4 yolks, jalapenos, onion, garlic, lemon juice, and salt.

    5. Taste here to see if you like the direction you are heading. Of course, you can certainly add more yolks if you like. Just know that they will make your mixture more dry.

    6. Adding the tomatoes is a little tricky, but I HATE to chop tomatoes by hand! You should be able to drop them into the running processor, but be careful to watch continuously so that you only chop them. From experience, I can tell you that if you walk away you will have an orange-colored guacamole! If this happens to you, don’t panic. You can always add some green food color and start over. :)

    7. Spoon avocado mixture into egg shells. You might want to put a couple of pinches of cilantro on each and then sprinkle with either paprika or cayenne pepper. If you don’t know the tastes of your guests, I’d suggest using paprika.

    I had to laugh when I saw my cilantro in this photo. Obviously, there is no artist in me!

    I had to laugh when I saw my cilantro in this photo. Obviously, there is no artist in me!

    We also really like to replace the lemon juice in this recipe with an oil and vinegar mixture. This is a guess but I’d say start with about 1/4 cup olive oil and about that much apple cider vinegar. To that add garlic salt and sugar to taste. If the mix seems to have too much vinegar in it, just add a bit of water until you are happy with it.

    With food processor running, spoon by tablespoons until you like the taste of your guacamole.

    About Fredda Jones

    Fredda Davis Jones was raised “in the country” in Comanche County and learned very early that creativity and innovation are traits that can flourish even in small-town Texas and that with enough effort, indeed nothing is impossible, including being married to the same man for over 40 years! Rickey and Fredda have 2 children, 5 grandchildren, and a crazy life that includes sitting in the bleachers several times a week. The rest of her time is spent creating great content for texansunited.com and marketing small-town Texas.
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