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Mexican Deviled Eggs

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Another Deviled Egg Recipe.  Got this from and modified to be sort of similar to the Smoky Guacamole Deviled Egg recipe that I made the day before.

The green eggs are the Mexican Deviled Eggs
Makes 20 Deviled Egg Halves

  • 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.

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