Chipotle Guacamole Deviled Eggs
These Chipotle Guacamole Deviled Eggs are a creamy, smoky twist on a classic appetizer that's perfect for any gathering or snack time.
Equipment
- Medium Saucepan
- Mixing Bowl
- Fork or potato masher
- Knife
- Serving platter
Ingredients
- 6 large eggs
- 2 medium avocados
- 1 teaspoon chipotle finely chopped
- 1/4 cup red onion finely chopped
- 1/4 cup cilantro chopped
- 2 tablespoons fresh lemon juice
- Salt and pepper to taste
Instructions
- Start by placing the 6 large eggs in a medium saucepan and cover them with cold water. Bring the water to a boil over medium-high heat. Once boiling, cover the saucepan and remove it from heat. Let the eggs sit for 12-15 minutes.
- After the time is up, carefully transfer the eggs to a bowl of ice water to stop the cooking process. Let them cool for about 5-10 minutes.
- Once the eggs are cool, gently tap them on a hard surface to crack the shell, then peel under running water for easier removal.
- Cut the peeled eggs in half lengthwise and remove the yolks. In a mixing bowl, mash the yolks with 2 medium avocados until smooth.
- To the avocado and yolk mixture, add 1 teaspoon of finely chopped chipotle, 1/4 cup of finely chopped red onion, 1/4 cup of chopped cilantro, and 2 tablespoons of fresh lemon juice. Mix until well combined.
- Season the mixture with salt and pepper to taste. Adjust the seasoning as needed, ensuring the flavors pop.
- Spoon or pipe the guacamole filling back into the egg white halves, creating a beautiful and appetizing display.
- Garnish with additional cilantro or a sprinkle of paprika for an added touch. Serve immediately or refrigerate until ready to serve.
Notes
- Prepare the filling a day in advance and store it refrigerated to save time on serving day.
- Use smoked paprika instead of chipotle for a milder heat.
- Store deviled eggs in an airtight container with plastic wrap on filling surface to prevent browning.