Pickled Pepperoncini Deviled Eggs

Name: Pickled Pepperoncini Deviled Eggs
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

8 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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.