Tex-Mex Deviled Eggs
 
Makes 12
Ingredients
  • 1 ripe avocado, peeled, pitted, and diced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1¼ teaspoons kosher salt, divided
  • 6 hard-cooked large eggs, peeled
  • ¼ cup mayonnaise
  • ⅛ teaspoon chili powder
  • ⅛ teaspoon ground cumin
  • 2 tablespoons finely chopped pickled jalapeños
  • ¼ cup crushed corn chips
  • Garnish: chopped fresh cilantro, chili powder
Instructions
  1. In the container of a blender, combine avocado, lime juice, cilantro, and 1 teaspoon salt. Blend until smooth. Transfer to a piping bag.
  2. Cut eggs in half lengthwise. Separate yolks from whites. Rinse egg whites and pat dry.
  3. In a small bowl, mash egg yolks with a fork. Add mayonnaise, chili powder, cumin, and remaining ¼ teaspoon salt, stirring until smooth. Fold in jalapeños. Transfer mixture to a piping bag. Cut a ½-inch opening in piping bag. Evenly pipe egg yolk mixture into wells of egg whites.
  4. Cut a ⅛-inch opening in piping bag with avocado mixture. Drizzle evenly over eggs. Top evenly with crushed corn chips. Garnish with cilantro and chili powder, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/tex-mex-deviled-eggs/