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Deviled Egg Stuffed Avocados

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Ingredients

Adjust Servings:
6 large eggs
2 tablespoons pickle relish
2 tablespoons mayonnaise
1 tablespoon mashed canned chipotle pepper (or other pepper of choice)
1 medium stalk celery diced small
2 tablespoons cilantro roughly chopped
salt and pepper
2 avocados peeled cut in half pitted and scored (cut but don't remove from shell)
1/4 cup olive oil (optional)
8 flour tortillas (or corn(optional)
2 cups thinly sliced red cabbage or green but the red is prettier
1/4 cup olive oil
1/4 cup fresh lime juice about 2 limes

Nutritional information

695.1
Calories
383 g
Calories From Fat
42.6 g
Total Fat
7.9 g
Saturated Fat
280.9 mg
Cholesterol
636mg
Sodium
64.7 g
Carbs
9.8 g
Dietary Fiber
18.5 g
Sugars
17.2 g
Protein
367g
Serving Size (g)
4
Serving Size

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Deviled Egg Stuffed Avocados

Features:
    Cuisine:

    I wish I'd thought of this! This really works! The original recipe has it on a bed of red cabbage slaw, making a strong citrus component. I have posted this too, but feel free to just do the stuffed avocado. Adapted from License to Grill by ChrisSchlesinger and John Willoughby.

    • 54 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Deviled Egg Stuffed Avocados!,I wish I’d thought of this! This really works! The original recipe has it on a bed of red cabbage slaw, making a strong citrus component. I have posted this too, but feel free to just do the stuffed avocado. Adapted from License to Grill by ChrisSchlesinger and John Willoughby.,I’m normally not a betting woman, but today I bet my husband I could have this made and photo-ed within 45 minutes. To up the ante, I boasted that the kitchen would be cleaned and I’ll even mop the floor. He eyed me warily, wondering what was it I wanted and finally agreed that it was ‘on’! I swooped in my kitchen, flinging pots and chopping boards over my shoulder with moves looking more like Jackie Chan. Let me conclude that I have ‘won’…and BIG! My husband swears that he will no longer be lured into a betting situation with me. Whatta sore loser! Made for PRMR.


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    Steps

    1
    Done

    Place the Eggs in a Small Saucepan and Cover With Cold Water. Bring Water to a Boil and Reduce Heat to Low. Simmer For 12 Minutes. Drain and Run Under Cold Water to Stop the Cooking.

    2
    Done

    Peel the Eggs and Put Them in a Medium Bowl. Add the Relish, Mayonnaise, Chipotle, Celery, Cilantro, and Salt and Pepper to Taste. Mash Together With a Fork Until the Mix Is Pretty Uniform. Stuff 1/4 of the Mixture Into the Center of Each Avocado Half and Set Aside.

    3
    Done

    If You Want to Make Tortilla Chips:

    4
    Done

    in a Large Saute Pan, Heat the Olive Oil Until Hot but not Smoking. Put a Tortilla in the Pan and Fry, Turning Once, Until Just Crisp and Lightly Browned, 1-2 Minute. Remove to Paper Towels to Drain and Repeat With Remaining Tortillas. Break the Tortillas Into Chips.

    5
    Done

    If You Want to Make Slaw:

    6
    Done

    in a Large Bowl, Combine All the Slaw Ingredients and Mix Well. Place the Slaw on Individual Serving Plates and Top With the Stuffed Avocado Halves. Serve, Passing the Tortilla Chips Separately. Enjoy!

    Avatar Of Max Davis

    Max Davis

    Salad sorceress crafting fresh and flavorful salads that satisfy and nourish.

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