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Avocado and Cilantro Deviled Eggs

Avocado and Cilantro Deviled Eggs
Serves: 12 deviled eggs

Ingredients:

6 hard-boiled eggs, peeled

1 ripe avocado

1/2 tsp lime juice

1 Tbsp finely minced red onion

1 Tbsp finely chopped cilantro

A few dashes of Tabasco sauce

A few grinds of pepper

1/2 tsp kosher salt



 


Directions:

Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves onto a platter and put into the fridge.



With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.



Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.


 


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Recipe Source:

Rookie Cookie

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