South-of-the-Border Deviled Eggs Recipe Print Page

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Appetizer Recipes

South-of-the-Border Deviled Eggs

Southern Living APRIL 2007

Yield: Makes 12 servings
Prep time:25 Minutes
Chill:1 Hour

Ingredients

1 dozen large hard-cooked eggs, peeled
1 small ripe avocado, peeled and coarsely chopped
2 green onions, finely chopped
2 tablespoons sweet pickle juice

2 tablespoons mayonnaise
1 tablespoon dry Ranch dressing mix
1/2 teaspoon chili powder (optional)
1/2 cup mild salsa

Preparation

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.

2. Mash together yolks and avocado in a medium bowl. Stir in green onions and next 3 ingredients until smooth. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chili powder, if desired. Cover and chill at least 1 hour or up to 24 hours. Dollop with salsa just before serving.

Cathy Dodson, Knoxville, Tennessee

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South-of-the-Border Deviled Eggs recipe