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Ingredients
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12 eggs
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2 avocados - halved, pitted, and mashed
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1 small white onion, diced
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1 plum (Roma) tomato, seeded and diced
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3 tablespoons finely chopped fresh cilantro
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1 lime, juiced
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1 jalapeno pepper, seeded and minced
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2 teaspoons chopped garlic
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salt and freshly ground black pepper to taste
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24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®)
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8 pickled jalapeno pepper slices, minced
Directions
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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.
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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.
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Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
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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.
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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.
Cook's Notes:
The guacamole and eggs can be made a day ahead. If making guacamole the day before, make sure you store in an air-tight container. You will likely have some guacamole left over; sometimes I double the ingredients to make sure I have plenty for guacamole and chips.
Editor's Note:
The nutrition data for this recipe includes the values for whole eggs, although egg yolks are set aside for another use. Nutrition data also include the full amount of guacamole; the actual amount of guacamole consumed may vary.
Nutrition Facts (per serving)
70 | Calories |
5g | Fat |
3g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 24 | |
Calories 70 | |
% Daily Value * | |
Total Fat 5g | 6% |
Saturated Fat 1g | 6% |
Cholesterol 93mg | 31% |
Sodium 96mg | 4% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 1g | 4% |
Total Sugars 1g | |
Protein 4g | 7% |
Vitamin C 4mg | 5% |
Calcium 17mg | 1% |
Iron 1mg | 3% |
Potassium 133mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.