Ingredients for Avocado Deviled Eggs
- 6 large eggs
- 2 ounces chopped prosciutto
- 2 ripe avocados
- 1/4 cup finely chopped red onion
- 1/4 cup chopped tomato
- as needed for ice bath
- 1 teaspoon ground cumin
- 1 clove minced garlic
- 2 tablespoons lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (or more to taste)
- 1 tablespoon fresh minced cilantro
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How to Make Avocado Deviled Eggs
- Boil 6 large eggs for 10 minutes. Immediately transfer to an ice bath to stop cooking.
- While eggs boil, prepare the guacamole: In a medium bowl, mash 2 ripe avocados with a fork until mostly smooth.
- Add 1/4 cup finely chopped red onion, 1/4 cup chopped tomato, 2 tablespoons lime juice, 1 teaspoon ground cumin, 1 clove minced garlic, and 1/2 teaspoon salt.
- Stir in 1/4 teaspoon cayenne pepper (or more, to taste).
- Gently stir in 2 ounces of chopped prosciutto.
- Once eggs are cool, peel and carefully halve them lengthwise. Gently remove the yolks and set aside.
- Fill each egg white half with the avocado mixture using a spoon.
- Sprinkle with 1 tablespoon of fresh minced cilantro.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
6g
Fat
15g
Carbs
2g
