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Avocado Deviled Eggs

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“These are awesome! Very different from the typical mayo/mustard/onion deviled eggs. Great for summer parties, since there is no mayonnaise called for. Everyone has asked me for this recipe! By the way, this is the first recipe that I have posted, so go easy on me. Recipe courtesy of Penzey's Spices. Enjoy!”
READY IN:
50mins
SERVES:
8-10
YIELD:
20 Deviled Eggs
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil the eggs.
  2. While the eggs are cooking, make guacamole.
  3. Mix water, cumin, & garlic in medium bowl.
  4. Halve avocados, remove pits & skin; cut into thirds (discard any brown spots); add to bowl.
  5. Add onion, tomato, lime juice & salt.
  6. Mash with a hand potato masher, stir to blend.
  7. Add hot pepper as desired.
  8. Cover with plastic wrap patted onto the surface of guacamole.
  9. Peel eggs, cut in half, discard yolks (or save for another use).
  10. Stir the cubed prosciutto into the guacamole and fill the eggs.
  11. Sprinkle fresh minced cilantro on top and serve.
  12. Enjoy.

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