Fiesta Deviled Eggs

Our Mexican twist on a farm-favorite snack is downright delicious! Creamy avocado guacamole adds just the right consistency to mix with egg yolks.

Yield: 12 servings (2 halves)

Ingredients

• 1 dozen The Farmer’s Cow Large Eggs, hardboiled
• 1 medium Haas avocado
• 2-3 tsp fresh lime juice
• 1 tsp red onion, minced
• 1 tbsp fresh cilantro, minced
• ¼ tsp cumin
• ¼ tsp ground garlic
• Kosher salt and fresh ground pepper to taste
• 1 tbsp tomato, finely diced
• 1 tsp ground chili powder

Instructions

• Place 12 large eggs in a pot with enough cold water to cover them. Bring to a boil and allow to rapid boil for 10 to 12 minutes.
• While the eggs are boiling, prepare an ice bath by filling a bowl with ice and adding tap water. Once the eggs are done boiling, dump the boiling water and run cold tap water into the pot. After about a minute, when the eggs are cool enough to touch, plunge them into the ice bath and leave them for 5 minutes. This will stop the cooking to give beautiful yellow yolks.
• Gently peel the hardboiled eggs and slice them in half horizontally, setting the yolks aside.
• Place egg yolks in a mixing bowl and mash with the avocado. Mix in lime juice, red onion, cilantro, and spices. Adjust seasoning to taste and gently fold in tomato.
• Use a teaspoon to heap the Guacamole filling into the egg whites and arrange all finished eggs on a serving plate.
• Garnish with a sprinkle of chili powder.

Date Posted: April 2, 2024

• Milk
• Eggs