By Carol Hurst
Perfect for tailgating parties, or a movie night at home, these tasty gems are a twist on the traditional deviled egg.
• 18 eggs
• 2 large avocados, ripe, removed from the skin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbl dried cilantro
• 2 tbl lime juice
• 1 tbl fine sea salt
• ¼ cup finely chopped candied jalapenos (additional small slices for garnishing)
My tried and true hardboil method: place cold eggs in bottom of pan and add cold tap water over the top, ensuring 1” of water is over the top of the eggs. Add 1 tsp salt to the water. Heat on medium until boiling. Once at the boiling stage, continue on a low boil for 11 minutes. Then remove the pan from the stove and drain off the water. Add cold water and ice to the pan, cooling down the eggs as fast as possible and you’ll get perfectly hard-boiled eggs (with no green tinge around the eggyolks).
Once cooled (about 15 minutes), peel the eggs by gently tapping around the eggshell on a hard surface, then lightly rolling the egg on the surface under the palm of your hand. The shell should easily remove. Then cut the eggs in half lengthwise and remove the yolks in to a bowl.
Combine the remaining ingredients mixing with the back of a spoon against the side of the bowl until you achieve your desired consistency. Place spoonfuls of the mixture in to the egg white cavities and adorn with one small jalapeno slice on top of each guacamole mound. Enjoy!
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