Devilishly Different Green Deviled Eggs

11 ingredients
5 steps

Ingredients

  • 12 eggs
  • 2 avocados - halved, pitted, and mashed
  • 1 small white onion, diced
  • 1 plum (Roma) tomato, seeded and diced
  • 3 tablespoons finely chopped fresh cilantro
  • 1 lime, juiced
  • 1 jalapeno pepper, seeded and minced
  • 2 teaspoons chopped garlic
  • salt and freshly ground black pepper to taste
  • 24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves(R))
  • 8 pickled jalapeno pepper slices, minced

Directions

  1. 1
    Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2
    Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
  3. 3
    Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
  4. 4
    Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
  5. 5
    Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.

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