Devilishly Different Green Deviled Eggs

I was bored with traditional deviled eggs and had been trying to find more ways to cook with avocados. I made these for a Kentucky Derby party and all 24 were gone within minutes! Next time I will need to make a double batch.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 70 Calories

Ingredients

• 12 eggs
• salt and freshly ground black pepper to taste
• 2 teaspoons chopped garlic
• 1 jalapeno pepper, seeded and minced
• 1 lime, juiced
• 3 tablespoons finely chopped fresh cilantro
• 1 small white onion, diced
• 2 avocados - halved, pitted, and mashed
• 1 plum (Roma) tomato, seeded and diced
• 8 pickled jalapeno pepper slices, minced

Recipe Instructions

Step 1

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.

Step 2

Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.

Step 3

Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.

Step 4

Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.

Step 5

Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.