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A little spin on deviled eggs by mashing an avocado into the mix. Add a little more zing with pico de gallo.
Begin by adding the eggs to a large pot of cool water. Bring to boil. Once boiling, cover and removed from the heat. Keep covered for 13 minutes. During this time, fill a large bowl with water and add about a cup of ice.
Remove the eggs with a slotted spoon and place them into the ice water to quickly cool.
Take an egg out, and gently tap the egg on the counter, just lightly cracking the shell. Carefully remove the shell from the egg. It should peel right off. Repeat with the other egg.
Next, with a long and sharp knife, slice the egg in half, lengthwise. To another bowl, add in the diced avocado and season with salt. Add the cooked egg yolks from each of the eggs, and place the cooked egg whites onto a plate.
Mash the avocado and egg yolks until you have a smooth mixture. Spoon the avocado mixture into each egg. Shower the eggs with the pico de gallo, and serve.
Make holiday entertaining special with this kicked-up version of a classic Brie en Croute.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!