Guacamole Deviled Eggs

Name: Guacamole Deviled Eggs
Yield: 24
Ingredients: 12 eggs, hard-boiled; 2 small avocados, diced; ¼ cup fresh cilantro, chopped; 1 g jalapeño, seeds removed and diced; ½ red onion, finely chopped; 1 g tomato, finely chopped; 2 cloves garlic, minced; 1 teaspoon cumin; 1 tablespoon fresh lime juice; 1 teaspoon salt; tortilla chip, crushed; fresh cilantro, for garnish

Recipe by Vaughn Vreeland from tasty.co

Appetizers

Ingredients

24 servings

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12 eggs, hard-boiled
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2 small avocados, diced
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¼ cup fresh cilantro, chopped
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1 g jalapeño, seeds removed and diced
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½ red onion, finely chopped
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1 g tomato, finely chopped

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2 cloves garlic, minced
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1 teaspoon cumin
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1 tablespoon fresh lime juice
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1 teaspoon salt
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tortilla chip, crushed
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fresh cilantro, for garnish

Instructions

Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
Mix the avocado, cilantro, jalapeño, red onion, tomato, garlic, cumin, lime juice, and salt with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
Pipe the mixture into the eggs, garnish with cilantro and crushed tortilla chips, and serve chilled.
Enjoy!