Devilish Guac Eggs Food

GUACAMOLE DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a large pot and cover with 1 inch (2cm) of cold water. Cover with a lid.
• Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
• Remove from water and immediately place in bath of ice water for a few minutes.
• Remove shells and cut the egg in half, vertically.
• Remove the yolk and place in a bowl.
• Set the cooked whites aside on a serving tray.
• In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.
• Spoon guacamole mixture into the bowls of the cooked egg whites.
• Garnish with a broken piece of a tortilla chip and cilantro.
• Enjoy!

DEVILED GUACAMOLE EGGS

Steps:

• Fill a pot with a steamer attachment with about 3 inches of water. Bring water to a boil over high heat. Place the eggs in the steamer and set over the boiling water with a lid for 12 minutes. Immediately plunge eggs into ice water and cool completely. (You can boil them for 12 minutes directly in the water if you don't have a steamer.)
• Peel the cooled eggs and cut in half. Put the yolks into the bowl of a food processor, blender, or bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash with a fork.
• Stir in the tomatoes and cilantro, and season with salt and pepper.
• Spoon the filing into the whites and garnish with extra cilantro. Serve immediately. If you are serving them later, store them in the fridge but let come to room temperature for 30 minutes before serving.

GUACAMOLE DEVILED EGGS

Steps:

• Place eggs in large saucepan, fill with cold water to cover eggs.
• Bring to boil over medium heat.
• Boil 12 minutes, drain.
• Rinse with cold water.
• Let cool to room temperature.
• In small bowl, combine onion, tomato and mayonnaise, lime juice, garlic salt and hot sauce.
• Add jalapeno if using.
• Mix until well combined.
• Place avocados in medium bowl and mash.
• Add 1/4 cup the the onion mixture and stir until combined.
• Once eggs have cooled, peel shells.
• Slice eggs in half lengthwise and remove yolk.
• Spoon or pipe guacamole into half the egg halves.
• With yolk, mash, add other remaining onion mixture.
• Spoon into other halve of egg yolk.
• Refrigerate at least 1 hour.
• I have also mashed the egg yolk and added to quacamole.
• Good that way also.

DEVILISH EGG SALAD

Steps:

• Bring a large pot of water to a boil. Add the eggs, bring the temperature down to a simmer and set a timer for 12 minutes.
• Combine the mayonnaise, relish, celery, peppers, scallions, mustard, vinegar, Worcestershire, vinegar, paprika and celery salt in a medium bowl. Season with sriracha to your preference and salt and pepper.
• Run the eggs under cold water until cool enough to handle. Peel the eggs and place them in a large bowl. Use scissors to roughly chop them into chunks.
• Add the mayonnaise mixture and season with salt and pepper. Fold in the sauce while mashing the eggs with a fork, like you would guacamole. You may want more or less sauce depending on the desired consistency.
• Serve on toast, with vegetables or spooned into lettuce or radicchio cups. Top with basil and cilantro if desired.