Savory Green Eggs: A Delicious Twist to Deviled Eggs

Ingredients

• 12 eggs
• 2 ripe avocados halved, pit removed, and mashed
• 1 small white onion, finely diced
• 1 plum tomato, deseeded and diced
• 3 tablespoons of freshly chopped cilantro leaves
• Juice of 1 lime
• 1 jalapeno pepper, deseeded and finely minced
• 2 teaspoons of chopped garlic
• Salt and freshly ground black pepper, to your liking
• 24 pickled garlic cloves (like Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®)
• 8 minced slices of pickled jalapeno peppers

Step 1

Begin by placing the eggs in a saucepan and covering them with water. Allow the water to come to a boil, then take the saucepan off the heat and let the eggs sit in the hot water for 15 minutes. Once time is up, carefully remove the eggs from the hot water and cool them under cold running water before peeling them.

Step 2

Next, in a bowl, mix together mashed avocado, diced onion, chopped tomato, fresh cilantro, a squeeze of lime juice, sliced jalapeno, and minced garlic. Season the guacamole mixture with a pinch of salt and pepper, then cover it tightly and let it chill in the refrigerator for an hour to allow the flavors to meld.

Step 3

Meanwhile, drain the pickled garlic cloves and minced jalapeno on a paper towel-lined plate to remove excess moisture.

Step 4

To assemble the deviled eggs, cut each hard-boiled egg in half lengthwise and carefully remove the yolks. Use a damp paper towel to clean any remaining yolk from the egg white halves. Arrange the egg white halves cut-side up on a serving platter.

Step 5

Fill each egg white half generously with the prepared guacamole mixture. Top each deviled egg with a pickled garlic clove, and sprinkle with the drained minced pickled jalapeno, a dash of salt, and a crack of black pepper for added flavor. Enjoy these flavorful and zesty deviled eggs at your next gathering!