PICKLED PEPPERONCINI DEVILED EGGS

Pickled Pepperoncini Deviled Eggs image

It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. -Carmell Childs, Clawson, Utah

Provided by Taste of Home

Time 30m

Yield 1 dozen.

Number Of Ingredients 8

Ingredients

6 hard-boiled large eggs
1 jar (16 ounces) garlic and dill pepperoncini
1 medium ripe avocado, peeled and pitted
1 tablespoon minced fresh cilantro, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced sweet red pepper
1/4 teaspoon chili powder

Steps:

Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper., Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro., Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

Nutrition Facts : Calories 59 calories, Fat 4g fat (1g saturated fat), Cholesterol 93mg cholesterol, Sodium 125mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein.