Deviled Guacamole Eggs (by Marco Anthony Stanco)

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4 Servings
Eggs American
Appetizers Breakfast Brunch No Cook American Eggs Hors d'Oeuvre Fall Spicy (Hot)

4 s
2 cados peeled, pitted and mashed
1 tablespoon antro chopped
1 tablespoon en onion minced
2 teaspoons apeno peppers seeded and minced
2 teaspoons e Juice
1/2 teaspoon Hot per sauce
1 teaspoon cestershire sauce
1 teaspoon on mustard
1/2 teaspoon rika
Salt and per to taste

* Place eggs in a saucepan and cover with cold water. Bring to a boil and remove from heat. Cover and let eggs stand in hot water for 10-12 minutes. Remove from water, cool and peel. Slice eggs in half, remove yolks and transfer them to a small mixing bowl. * Combine the avocado, cilantro, green onion and jalapeno peppers with the yolks. Stir in lime juice and season with salt, pepper, hot sauce, Worcestershire sauce and mustard. * Mix well and fill empty egg white halves. * Chill until ready to serve, just before serving, sprinkle with paprika.


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