EASY GUACAMOLE
Simply a quick recipe for tasty guacamole! Great with tortilla chips or as a topping for Mexican foods!
Provided by Denise Goodman
Categories Appetizers and Snacks Dips and Spreads Recipes Guacamole Recipes
Time 40m
Yield 16
Number Of Ingredients 6
Steps:
- Peel and mash avocados in a medium serving bowl. Stir in onion, garlic, tomato, lime juice, salt and pepper. Season with remaining lime juice and salt and pepper to taste. Chill for half an hour to blend flavors.
Nutrition Facts : Calories 44.9 calories, Carbohydrate 3.4 g, Fat 3.7 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.5 g, Sodium 2.4 mg, Sugar 0.6 g
EGGY GUACAMOLE
Make a super easy and healthy egg recipe for babies who are just starting to eat solids.
Provided by Egg Farmers of Canada
Categories Trusted Brands: Recipes and Tips Egg Farmers of Canada
Time 23m
Yield 1
Number Of Ingredients 2
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.
Nutrition Facts : Calories 393.1 calories, Carbohydrate 17.5 g, Cholesterol 186 mg, Fat 34.4 g, Fiber 13.5 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 84.1 mg, Sugar 1.7 g
GUACAMOLE DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, avocados, lime juice, salt, pepper, tomato, red onion, fresh cilantro, garlic, jalapeño, tortilla chip, fresh cilantro
Provided by Claire Nolan
Categories Appetizers
Yield 24 servings
Number Of Ingredients 12
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!
Nutrition Facts : Calories 70 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams
GUACAMOLE
Providing a framework to build on as you wish, this pared-down guacamole lets the avocado shine. If you want more lime, add more lime. Seed the jalapeño, if you prefer its fruity heat without the spice, or leave the seeds in, if you enjoy living life on the edge. Letting the diced onion sit in lime juice for a couple of minutes will help temper its pungent bite before imbuing the dish with its oniony savoriness. Chopped cilantro and diced tomatoes are welcome additions to this Mexican staple, if you'd like. It's your guacamole. Serve with tortilla chips, or as a condiment alongside your meal, and double or triple this recipe for a party.
Provided by Eric Kim
Categories easy, quick, snack, condiments, dips and spreads, appetizer
Time 10m
Yield 2 cups (4 appetizer servings)
Number Of Ingredients 5
Steps:
- In a medium bowl, combine the onion and lime juice, and season with salt and pepper. Let that sit as you chop the jalapeño.
- Cut the hard stem end off of the jalapeño and discard, then slice the chile in half lengthwise. If you don't want the spice, use your knife or a spoon to remove the inner seeds and white membrane (this is where most of the chile's heat resides). If you enjoy the heat, then leave all of that in. Chop the jalapeño as finely as you can and add to the bowl with the onion and lime juice. Be sure to wash your hands very well with soap after handling spicy chiles like jalapeños, and whatever you do, do not touch your eyes after handling them.
- Cut the avocados in half lengthwise and pull the halves apart. You can use your knife to pit the avocados, but a safer way is to hold the avocado half in one hand so that your thumb is touching the skin side where the pit is and your index and middle fingers are touching the flesh side around the pit. Gently press your fingers into each other to pop the pit out; with a ripe avocado, it should come out very easily. Use your hands to squeeze the avocado flesh out into the bowl with the other ingredients, or scoop it out with a spoon.
- Using a fork, gently mash the avocados against the side of the bowl until they are mashed to your desired consistency, then stir them into the other ingredients until well combined. Taste and add more salt if desired.
- Contrary to popular belief, adding avocado pits to guacamole does nothing to prevent oxidation, but if you press a good layer of plastic wrap or parchment paper directly over the guacamole and store it in the refrigerator, it will keep well for up to 2 days.
GUACAMOLE DEVILED EGGS RECIPE BY TASTY
Here's what you need: eggs, small avocados, fresh cilantro, jalapeño, red onion, tomato, garlic, cumin, fresh lime juice, salt, tortilla chip, fresh cilantro
Provided by Vaughn Vreeland
Categories Appetizers
Time 30m
Yield 24 servings
Number Of Ingredients 12
Steps:
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the avocado, cilantro, jalapeño, red onion, tomato, garlic, cumin, lime juice, and salt with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the eggs, garnish with cilantro and crushed tortilla chips, and serve chilled.
- Enjoy!
Nutrition Facts : Calories 67 calories, Carbohydrate 1 gram, Fat 4 grams, Fiber 0 grams, Protein 4 grams, Sugar 0 grams
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