Ingredients: 6 hard boiled eggs, 1 small avocado, 1/2 lime, 1 tablespoon olive oil, 1/4 cup cilantro (finely chopped), cumin, pickled red onion (recipe shown below)
Now that Easter is over, the chocolate bunnies devoured and you're still trying to wash the dye off your fingertips, you are faced with the same question year after year... What in the world are you supposed to do with the pastel-colored eggs in your fridge? Here is a quick and easy recipe to give the ol' deviled eggs recipe some Southwest flare.
First, peel the eggs and cut them in half. Remove the yolk and place into a separate bowl. Out of the 6 eggs, I only used 3 of the egg yolks. This cuts the cholesterol in half. Combine the avocado, cilantro and the olive oil (to help make the filling creamier) with the egg yolks and mash everything together until it is smooth. Add cumin, salt & pepper to taste. Put the filling back into the egg white halves and dust with some more cumin on top. Garnish with the pickled red onions from the recipe below and you're done!
Pickled red onion:
Combine 1/2 cup of water, 1/2 cup of white distilled vinegar, 1 tablespoon of sugar and a pinch of any pickling spice you so choose (I used coriander, crushed red pepper, black peppercorns and 2 bay leaves) into a small pan. Bring the contents to a boil, add one red onion (cut however you want) to the pot and turn off the heat. Transfer the contents of the pot into a glass jar or glass bowl and allow to cool. It's best to make this in advance so the onion has time to soak up all the deliciousness.
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