Avocado Deviled Eggs

Karen from Oakdell Egg Farms shows you an easy recipe to use up your Easter Eggs
Avocado Deviled Eggs
(a Mexican twist on a favorite appetizer)
1 dozen Oakdell Egg Farms eggs, hard boiled, peeled and halved
1/4 cup sour cream or Greek yogurt
2 ripe avocados, peeled and pit removed
1 Tbsp fresh lime juice
1 tsp kosher salt
1/2 tsp pepper
1/4 cup minced cilantro
2 tomatillos, husked, rinsed and cut in half
1.  Cut eggs in half lengthwise; carefully remove yolks.  Place yolks in a mixing bowl.  Place whites on a serving platter and set aside.
2.  Add sour cream, avocados, lime juice, salt, pepper, cilantro and tomatillos to mixing bowl.  Using an immersion blender, blend the mixture until smooth.  (If you don't have an immersion blender, place all ingredients into a regular blender and blend until smooth)
3.  Spoon the avocado/egg mixtures into the cavities of the egg whites.


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