She’s tangy with a twist of lime & jalapeño! And yes, oh. So. yummy!!!
I created this recipe years ago before we’d even heard of Paleo! I was trying to come up with a deviled egg that my husband would enjoy since he didn’t like the traditional yellow ones! I seriously just started tossing things in the food processor that I thought might be great together. It’s hard to go wrong with avocado, lime and cilantro though. You can make them as spicy as you want depending on how much jalapeno you decide to add. These come together in a pinch and will be just as tasty a couple days later…if they even last that long!
Let’s talk hard boiled eggs, I’ve struggled for years to get these to work out. Who’s with me there? Ya…we all struggle, this I know! I’ve tried every method available, with very mixed results and lots of sad eggs with not very pretty whites after they were done being peeled! Well I’ve finally found a method that I’ve had amazing results with and it’s not a surprise that it comes from Michelle at nom nom paleo – she’s always informative and so practical! Little holes made with a push pin in the fat side of the egg before cooking seems to do the trick! Get the wonderful process here: Nom Nom Paleo hard boiled egg advice. And sometimes, they still don’t turn out perfect, but really doesn’t affect the taste…so roll with it!
Homemade mayo is by FAR the best option, it super easy! Now, in the event you don’t have any on hand and you don’t have 20 seconds to spare, you’d best keep a jar of Chosen Foods wonderful mayo in your pantry.
Boil some eggs and get started…you’re gonna want this sassy relative at your next family gathering!
the devil’s sassy sister
this is NOT your standard deviled egg!
- 6 hard boiled eggs (using only about 1/2 the yolks, reserve other 1/2)
- 1/3 c mayo (homemade preferably, great recipe here: nom nom paleo mayo)
- handful of cilantro tops – roughly chopped (reserve small amount for garnish)
- 1 jalapeno – sliced in half and seeded
- 1/2 to a whole ripe avocado – roughly chopped (depends on the size)
- 2 green onions, sliced into thirds (reserve small amount for garnish)
- juice of 2-3 limes (or more, depending on how “lime-y” you like it)
- 1/2 t or more of salt
- chipotle chili powder for garnish (opt)
- M’kay, slice those little boiled eggs in half and remove the yolks. A comment on the best way to slice a hard boiled egg. We prefer them in half on the short side, instead of lengthwise…makes tiny little bowls this way. The risk, sometimes the yolk isn’t always right in the middle so you end up with one little bowl that hardly has any bottom to fill and another that is super deep. Sooo, if you don’t want to risk it, please just cut them lengthwise (the traditional way) and be normal. It’s ok we know we’re certainly not!
- Toss everything but the “white” part of the eggs into a small food processor and whirl away. I use my trusty little ol’ Oscar food processor for a single recipe…which lets be honest, we enjoy these little gals soooo much, we make double or triple batches, rarely a single batch. So depending on how much tastiness you’re making, pick the right size food processor! I don’t usually add all the yolks from the eggs, the addition of avocado gives you plenty of body for filling the eggs. Save about half of the yolks for crumbling on salad or in soup…don’t waste them! You must “Eat the Yolks” as Real Food Liz has told us! (Such a wonderful book, if you haven’t read it…well, here ya go: Amazon link!)
- Once you’ve got things whirled up, you’ll want to taste and add more lime juice and s&p as your glands desire! We always end up adding more lime juice, it just give them such a tangy kick! Once you’ve got everything tasting the way you want, it’s time to fill the waiting empty whites. Fill em’ up, either with a spoon or if you want to get fancy, use a pastry bag and fill away! 4. Once filled, finely chop up the reserved green onion and cilantro and sprinkle up on top and carefully sprinkle some chipotle chili powder for the final garnish. Share & Enjoy!