Deviled eggs are making a comeback, we’ve been seeing them on menus left and right. But our Chef of the Month, Carter’s recipe will make you rethink traditional deviled eggs and will have you dying to try tons of deviled egg variants. I mean, let’s be honest, it is not a party unless someone brought the deviled eggs. Try these out on your friends and family and you’ll surely be adding them as one of your regular go-to recipes!
Southwest Deviled Eggs
¼ cup mayonnaise
1 teaspoon white vinegar
1 teaspoon yellow mustard
Salt, to taste
Ground pepper, to taste
2 large avocados
1 tablespoon of prepared Picante Sauce
Garnish: Paprika, Fresh cilantro (if desired)
For the Eggs:
Place eggs in a saucepan and cover with enough water to cover the top of the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute.
Crack egg shells and carefully peel under cool running water. Gently dry with paper towels. Slice the eggs in half, removing yolks to a bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper, and mix well.
For the Guacamole:
Cut open the avocado in half, length wise, and remove the seed. Then scoop the avocado out of the skin. Dice the avocados into cubes. Using a fork mash the avocados into a paste. Add picante sauce, salt, and pepper. Mix until well combined.
Putting it all Together:
Add the guacamole into the egg yolk mixture and mix well. Place the yolk mixture into a pipping bag or a zip lock bag with the tip cut off. Pipe the yolk mixture into the egg whites, garnish with paprika and serve. Place a little cilantro on the side for color.
Deviled eggs are a great thing to serve. Since I am from Texas, we like to serve guacamole on everything. One day, I decided to mix them together and my family loved the flavor.
Want to see more of Jr. Chef Carter’s recipes? Connect with our April Chef of the Month here: