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South-of-the-Border Deviled Eggs

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

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