Description
Deviled eggs filled with guacamole and topped with a sliced jalepeno and queso fresco.
Ingredients
- 12 whole Eggs
- 2 whole Avocados, Peeled, Pitted And Diced
- 1 whole Roma Tomato, Chopped
- ½ teaspoons Cumin
- 2 teaspoons Lime Juice
- ½ teaspoons Salt
- 1 whole Jalapeno, Sliced
- ⅓ cups Queso Fresco, Crumbled
Preparation
Place eggs in a large saucepan and cover eggs with water (about 1 inch above tops of eggs). Set saucepan over medium heat and bring to a rolling boil. Once the water boils remove pan from heat and cover. Let it stand for 20 minutes. Then drain off the hot water and cover eggs with cold water. Let eggs sit until cool to the touch. Peel the eggs.
Cut each egg in half (lengthwise) and remove yolks to a separate bowl. Set egg whites aside.
To the egg yolks add your diced avocados. Mash with a fork or potato masher until well blended. Add chopped tomatoes, cumin, lime juice and salt to taste. Spoon filling into the cavity of each egg white.
Top eggs with crumbled queso fresco and sliced jalepenos. Serve immediately.
