by Sarah Steimer
- 8 eggs, hard-boiled (instructions can be found here)
- 1/2 large avocado
- 2 teaspoons hot sauce (I like using green jalapeno hot sauce)
- 1 clove garlic, minced
- 1 teaspoon olive oil
- juice from 1/2 lime
- 1/2 teaspoon salt
- crushed red pepper and cilantro, for garnish
Peel the hard-boiled eggs and halve length-wise. Remove the yolks and place in a medium bowl.
To the bowl, add the avocado, hot sauce, garlic, olive oil, lime juice and salt. Mash all ingredients with a fork, or — for a more creamy texture — puree in a food processor.
Spoon or pipe the mixture into the egg halves. Sprinkle with crushed red pepper and garnish with cilantro.
Makes 16 deviled eggs.
Leading up to Easter, we’re shelling out some fresh ideas for deviled eggs. See all of our All in One Basket recipes here.