GUACAMOLE DEVILED EGGS

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Guacamole Deviled Eggs image

Make and share this Guacamole Deviled Eggs recipe from Food.com.

Provided by podapo

Categories     Brunch

Time 45m

Yield 30 serving(s)

Number Of Ingredients 9

15 large uncooked eggs
1/2 small red onion, very finely chopped
1 small plum tomato, seeded and finely chopped
1/2 cup mayonnaise or 1/2 cup Miracle Whip (if you like the zip)
1 tablespoon lime juice
1/2 teaspoon garlic salt
2 dashes hot sauce
2 medium-ripe avocados, peeled
1 small jalapeno, seeded and chopped (optional)

Steps:

  • Place eggs in large saucepan, fill with cold water to cover eggs.
  • Bring to boil over medium heat.
  • Boil 12 minutes, drain.
  • Rinse with cold water.
  • Let cool to room temperature.
  • In small bowl, combine onion, tomato and mayonnaise, lime juice, garlic salt and hot sauce.
  • Add jalapeno if using.
  • Mix until well combined.
  • Place avocados in medium bowl and mash.
  • Add 1/4 cup the the onion mixture and stir until combined.
  • Once eggs have cooled, peel shells.
  • Slice eggs in half lengthwise and remove yolk.
  • Spoon or pipe guacamole into half the egg halves.
  • With yolk, mash, add other remaining onion mixture.
  • Spoon into other halve of egg yolk.
  • Refrigerate at least 1 hour.
  • I have also mashed the egg yolk and added to quacamole.
  • Good that way also.

Nutrition Facts : Calories 74.5, Fat 5.8, SaturatedFat 1.2, Cholesterol 106.8, Sodium 64, Carbohydrate 2.5, Fiber 0.9, Sugar 0.6, Protein 3.5

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #for-large-groups     #appetizers     #eggs-dairy     #finger-food     #eggs     #dietary     #low-sodium     #low-carb     #low-in-something     #brunch     #number-of-servings     #presentation     #served-cold

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