Fiery Hot Deviled Avocado Eggs
This is a perfect carb friendly snack or lunch for those who have spring fever ;-)
A few basics:
To learn How to Cook Hard Boiled Eggs - click HERE
To learn How To Cut An Avocado - click HERE
1 package of Spicy Guacamole mix (buy "mild" if you don't like hot & spicy)
1 to 2 tablespoons sour cream
1/4 to 1/2 teaspoon ground cayenne pepper (omit if you prefer mild)
Begin by boiling, cooling & peeling the eggs (my "Deviled Egg Container" has 16 spaces which equals 8 eggs - I always boil an extra one just in case there is a problem peeling the shells). The egg yolk will scoop out or pop out easily - set the yolks aside in a mixing bowl and place the whites on a platter of on your special Deviled Egg container. Prepare the avocado & place the cubed avocado chunks in the same bowl as the yolks. Now add the sour cream, Guacamole spice package & the cayenne pepper (I found that the Guacamole package was not spicy enough - but if you prefer mild then omit the extra cayenne pepper) to the egg yolks - mix with an electric mixer until blended & creamy (see bottom right picture).
Now, scoop a heaping tablespoon amount of the Fiery Avocado Filling into the Egg white base (it looks nicer if you pipe the filling with a "frosting piping bag" but I just used a soup spoon).
Chill in the fridge for an hour then ENJOY!!
IMPORTANT: Avocados turn dark the longer they sit - just keep that in mind when serving these devilers. I always serve these soon after making them - don't chill for more than an hour)
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