Tasty Tuesday: Avocado & Cilantro Deviled Eggs

Each Tuesday, I plan to make a meal from Pinterest and share my experience. Please keep in mind that I'm not a cook; in fact, my husband and I typically feast on burritos, quesadillas, soup and pizza throughout the week. So, in order to spice up (literally) our daily dinners I am attempting to recreate some delicious grub I pin each week. This week: Avocado & Cilantro Deviled Eggs.

Ingredients: Serves 12 deviled eggs
6 hard-boiled eggs, peeled

1 ripe avocado

1/2 tsp lime juice

1 Tbsp finely minced red onion

1 Tbsp finely chopped cilantro

A few dashes of Tabasco sauce

A few grinds of pepper

1/2 tsp kosher salt



Directions:
Cut eggs in half lengthwise. Carefully scoop out the yolks and put into a medium bowl. Put egg halves onto a platter and put into the fridge.



With a fork, crumble up the egg yolks. Cut avocado in half and remove the pit. Scoop out the avocado flesh from both halves and add it to the egg yolks. With a spoon, mix well, until the yolks and avocado are creamy. Add lime juice and mix well. Add red onion, cilantro, Tabasco, pepper and salt. Mix well to combine.



  

Remove egg halves from the fridge. Using a small cookie scoop, scoop avocado yolk mixture into the egg halves. Garnish with a single cilantro leaf. Serve immediately, or before the avocado browns.


 
Like your hard-boiled eggs perfectly done? Not too soft; not too over-cooked.
Here are six steps to a perfect hard-boiled egg!

1. Buy your eggs about a week in advance. Fresh eggs are harder to peel!
2. Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare - about an inch or so. Cooking in cold water (vs. already boiling water), will allow the egg to cook gradually without cracking the shell.
3. Add one teaspoon of salt to the water. Don’t want to remove chunks of the egg white with the shell when you are peeling it? Add salt.
4. Bring the water to a boil over high heat. Let the egg boil for a minute or two.
5. Remove the pot from the heat and cover it with a lid. Let it rest for 10-15 minutes.
6. Remove the egg from the hot water with a slotted spoon. When cool enough to handle, peel the egg. To speed the cooling process, you can add the egg to a bowl of cold water to cool. Peeling the eggs under cold water helps make the peeling easier.