Devilishly Different Green Deviled Eggs

Ingredients

• Servings: 24
• 12 eggs
• 2 avocados - halved, pitted, and mashed
• 1 small onion, diced
• 1 plum (roma) tomato, seeded and diced
• 3 tablespoons finely chopped fresh cilantro
• 1 lime, juiced
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons chopped garlic
• salt and freshly ground black pepper to taste
• 24 pickled garlic cloves (such as sonoma farm tex-mex sweet & hot garlic cloves®)
• 8 pickled jalapeno pepper slices, minced

Recipe

Preparation Time: 25 mins Cook Time: 15 mins Ready Time: 1 hr 55 mins


• 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.
• 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.
• drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
• cut each egg in half lengthwise; set yolks aside for another use. clean away any remaining yolk from egg halves with a wet paper towel. place egg whites cut-side up on a serving platter.
• spoon a generous amount of guacamole into each egg half; top each deviled egg with a pickled garlic clove. sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.