Mexican Deviled Eggs with Avocado
User Reviews
5
6 reviews
Excellent
Mexican Deviled Eggs with Avocado
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This is a very easy recipe for spicy Mexican deviled eggs with avocado or guacamole filling, a real treat for the Easter brunch.
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Ingredients
- 5 large egg Note
- 1 small avocado ripe
- 1 small tomato
- 2 small green onions
- 1 garlic clove
- 1 lime organic
- chili powder or cayenne pepper, pure
- 1 pinch of ground coriander
- 1 pinch of cumin ground
- some Coriander or parsley, fresh
- sea salt fine
- black pepper fine
- 2-3 radish for garnish, optional
Instructions
- Cook eggs: Place the eggs into a saucepan, cover well with water, and bring to a boil. Remove from the heat and let stand, covered, for 13 minutes. Drain and place into a bowl of iced water. Let stand for about 5 minutes. Peel.5 large eggs
- Make filling: Halve and carefully remove the yolks. Place the egg yolks into a bowl and mash them with a fork. Add the avocado and mash with a fork again, mixing well. You can use a blender for a smoother consistency.1 small ripe avocado
- Chop vegetables: Halve the tomato and remove its seeds. Chop the tomato very finely. Chop the green onions very finely as well. Keep about 1 tablespoon of the chopped greens of the onions for sprinkling over the eggs when ready to serve. Grate the garlic clove.1 small tomato + 2 small green onions + 1 garlic clove
- Combine filling: Add tomatoes, spring onions and garlic to the bowl together with a pinch of lime zest, the juice of half a lime, pure chili powder or cayenne pepper to taste, ground coriander, ground cumin, salt, and pepper to taste as well. Add more lime juice if necessary.1 organic lime + pure chili powder + 1 pinch of ground coriander + 1 pinch of ground cumin + fine sea salt and black pepper
- Add herbs: Finely chop the fresh coriander or parsley. Fold about ⅔of the herbs into the mixture.some fresh coriander
- Stuff the egg white halves with the filling. Place on a serving platter and sprinkle with the remaining herbs, some chili powder or cayenne pepper, finely chopped greens from the spring onions, and finely chopped radishes, if desired.2-3 radishes
- Keep refrigerated until ready to serve. They are best served shortly after being prepared.
Notes
- For easy peeling, the eggs should not be super fresh. Ideally, they should be 10 days old.
Nutrition Information
Show Details
Serving
2halves
Calories
129kcal
(6%)
Carbohydrates
6g
(2%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
6g
(35%)
Cholesterol
186mg
(62%)
Sodium
288mg
(12%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 10halves
Amount Per Serving
Calories 129 kcal
% Daily Value*
| Serving | 2halves | |
| Calories | 129kcal | 6% |
| Carbohydrates | 6g | 2% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 186mg | 62% |
| Sodium | 288mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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