Spicy Deviled Eggs
Deviled eggs get a bit spicier with the addition of jalapeno and hot sauce. There's no mayonnaise in this version, so it is paleo-friendly.
Servings: 24 egg halves
Equipment
- 6-quart stock pot
Ingredients
- 12 dozen hard boiled eggs
- 1 1/2 medium ripe avocado
- 1 tablespoon freshly squeezed lemon juice about 1/2 large lemon
- 1 tablespoon Dijon mustard
- 1 jalapeno, diced
- 1 tablespoon shallot, finely minced
- 2 tablespoons cilantro, finely chopped, plus more for garnish
- 1 teaspoon onion powder
- 1 teaspoon garlic salt
- 1/2 teaspoon paprika, tor garnish
- Kosher salt and ground black pepper, to taste
- Tabasco, to taste
Instructions
- Hard boil the eggs. Put eggs in a stock pot and cover with water about an inch over the eggs. Bring to a light boil, then cover and turn off the heat, and let sit for 10 minutes. Place eggs in large bowl of ice water to stop cooking. You can do this step the night before.
- Remove the eggshell from the egg, making sure all the shell is removed.
- Cut eggs in half, moving the yolks to a large bowl, and the halved egg whites on a plate.
- Add the avocado, mustard, cilantro, salt, shallot, onion powder, garlic salt, and lemon juice to the cooked egg yolks. Mix together until creamy, removing any lumps.
- Scoop a bit of the avocado mix back into the halved egg whites. You can use a piping bag or a plastic sandwich bag that is cut to pipe in the mixture.
- Sprinkle the following over the eggs to your liking: Tabasco, cilantro, ground black pepper, and paprika, and jalapeno.
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