Creamy Guacamole Stuffed Eggs Recipes

CREAMY GUACAMOLE-STUFFED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; process in food processor with avocado, juice and mayo until smooth.
• Stir in peppers; spoon into egg whites.
• Insert crackers into filling; top with cilantro. Keep refrigerated.

GUACAMOLE-STUFFED EGGS

Steps:

• Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling. Let cool to room temperature or refrigerate until cold.
• Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
• Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.

GUACAMOLE DEVILED EGGS RECIPE BY TASTY

Steps:

• Place the eggs in a large pot and cover with 1 inch (2cm) of cold water. Cover with a lid.
• Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
• Remove from water and immediately place in bath of ice water for a few minutes.
• Remove shells and cut the egg in half, vertically.
• Remove the yolk and place in a bowl.
• Set the cooked whites aside on a serving tray.
• In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.
• Spoon guacamole mixture into the bowls of the cooked egg whites.
• Garnish with a broken piece of a tortilla chip and cilantro.
• Enjoy!

GUACAMOLE-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
• Cook in the preheated oven until cooked through and tender, about 25 minutes.
• Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
• Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
• Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

EGGY GUACAMOLE

Steps:

• Place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your eggs to a rolling boil.
• Remove from heat and let stand, 18 minutes for medium sized eggs, 20 minutes for large eggs and 23 minutes for extra large eggs.
• Drain water and immediately run cold water over eggs until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
• Peel eggs and place in a bowl. Mash well and set aside.
• Cut avocado in half, remove pit and scoop out flesh. Place avocado flesh in a bowl and mash well with a fork. Combine egg and avocado together and mash together well until you have your desired consistency.

GUACAMOLE STUFFED DEVILED EGGS

Steps:

• Mix avocado with salsa.
• Place a scoop into each half.
• Top with a cilantro or parsley and serve.

EGGS STUFFED WITH CREAMY GUACAMOLE

Steps:

• Once the eggs are cooled, cut lengthwise in half. Remove yolks and add them in a food processor with avocado, lime juice and mayo; process until well blended.
• Fill the egg whites.
• Take tortillas, cut into triangles, and toast them in a skillet or pan for a few minutes on each side over medium heat, until golden or crunchy. Garnish with cilantro.

CREAMY GUACAMOLE

Steps:

• In a small bowl, beat avocado with lime juice until smooth. Beat in the cream cheese, Worcestershire sauce, salt and hot pepper sauce until smooth. Serve with tortilla chips. Store in refrigerator.