Description
It's not a summer party without deviled eggs. This recipe is made creamy with avocado instead of mayonnaise which totally complements the freshness of the salsa verde. And if you really love the idea of green eggs and ham I suggest you top each egg with some crispy prosciutto or bacon.
Ingredients
1 (12 oz.) container Sam’s Fresh Salsa Verde Salsa
6 hard boiled eggs, peeled
1 large hass avocado, pitted, peeled, diced
½ teaspoon kosher salt
¼ teaspoon smoked paprika
Fresh cilantro for garnish
Instructions
- Place salsa in a fine mesh strainer set over a bowl. Drain salsa well reserving the liquid for another use.*
- Slice hard boiled eggs in half lengthwise.
- Place yolks and avocado in a bowl; mash well with a fork.
- Stir in salsa, salt and smoked paprika until blended.
- Pipe or spoon yolk mixture into egg whites.
- Garnish with cilantro.
Notes
*The reserved liquid is really good in flavoring soups like gazpacho or for cooking rice.
For convenience, hard-cooked peeled eggs can be found in the egg section of the grocery store. Or prepare your own by bringing eggs to a boil. Cover and turn off heat and let eggs stand for 10 minutes. Transfer eggs to an ice bath to cool for 10 minutes and then peel.
Any leftover filling is delicious on crackers.
- Prep Time: 15 minutes
- Category: appetizers
- Method: stove top
- Cuisine: Mexican