DEVILED GUACAMOLE

Deviled Guacamole image

Provided by peggy Calhoun

Time 20m

Number Of Ingredients 9

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6 large hard boiled eggs, sliced in half lengthwise with yolks removed (reserve 2 yolks)
24 1/2" wide strips prosciutto
1 large avocado, peeled pitted and cut into chunks
juice 1/2 medium fresh lime
1 Tbsp olive oil, extra virgin
1 Tbsp sun dried tomatoes, minced
1 Tbsp black olive, finely chopped
1/4 c greek yogurt or sour cream
6 black olive slices, for garnish

Steps:

1. Wrap each egg white half in 2 strips of prosciutto. Starting on underside of egg, overlap strips in center and bring ends to top and tuck into cavity neatly. Place eggs onto serving plate and set aside.
2. In small mixing bowl, combine 2 reserved egg yolks, avocado chunks, lime juice, olive oil, tomatoes and chopped olives. Use a fork to mash and mix well until smooth and well combined.
3. Place avocado mixture into a medium pastry bag; using a #32 tip fill each cavity with mixture.
4. In a small pastry bag; use a #4 fine tip to top avocado mixture in the form of football laces. Alternate eggs garnish with football laces or olive slices filled with yogurt or sour cream.
5. Refrigerate until ready to serve.