|The green eggs are the Mexican Deviled Eggs|
- 10 large hard-boiled eggs, halved lengthwise (yolks separated and set aside)
- 3 tablespoons mayonnaise
- 1 tablespoons sour cream
- 1 medium ripe avocado, pitted and halved
- 2 sprigs of green onions, cut coursely in thirds (so you can put in the food processor)
- 1 teaspoon cumin
- 1/2 lime, the juice of
- 1 teaspoon sea salt
- 6 tablespoons cilantro, coursely chopped (so it would fit in food processor)
- Here's a video on how to get perfect hard-boiled eggs that are easy to peel.
- Some additional notes I would like to add is that instead of 2 min. of rapid boiling, maybe increase to 4 min., remove from stove, cover for 15-20 min. When you add the ice, make sure you let sit in the ice water for a few minutes. They are easier to peel when they are colder, rather than a medium warm temperature.
- Place everything except for the egg whites in a food processor and blend until smooth. Make sure the cilantro is chopped up into bits and the yolks are smooth, not clumpy.
- Place smooth mixture into a plastic baggy (if you want to be fancy, but a pastry tip like a star tip into the bag) with one corner clipped so the mixture can be piped out. Don't make this too big.
- For this recipe, I would put the mixture that is in the bag into the refrigerator for about 1/2 hr. This somehow turned out more liquidy than the Smokey Guacamole Deviled Eggs yesterday. It might be the addition of the sour cream.
- Pipe onto egg white halves. Garnish with a cilantro leaf (I didn't as I was pressed for time again).
- If not serving immediately, refrigerate until ready to serve.