Name: Devilishly Different Green Deviled Eggs
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 24 servings
Ingredients: 12 eggs; 2 avocados - halved, pitted, and mashed; 1 small white onion, diced; 1 plum (Roma) tomato, seeded and diced; 3 tablespoons finely chopped fresh cilantro; 1 lime, juiced; 1 jalapeno pepper, seeded and minced; 2 teaspoons chopped garlic; salt and freshly ground black pepper to taste; 24 pickled garlic cloves (such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®); 8 pickled jalapeno pepper slices, minced

Ingredients

Instructions

Step 1

Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
Step 2

Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
Step 3

Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
Step 4

Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
Step 5

Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.

Enjoy your meal!