South-of-the-Border Deviled Eggs

[bee]

These are very good and different than your regular old deviled eggs. I used dried chives because I didn't have green onions (I thought I did) and I used medium hot chili powder for the top.


South-of-the-Border Deviled Eggs

1 dozen large hard-cooked eggs, peeled
1 small ripe avocado, peeled and coarsely chopped
2 green onions, finely chopped
2 tablespoons sweet pickle juice
2 tablespoons mayonnaise
1 tablespoon dry Ranch dressing mix
1/2 teaspoon chili powder (optional)
1/2 cup mild salsa

1. Slice eggs in half lengthwise; carefully remove yolks, keeping egg white halves intact.

2. Mash together yolks and avocado in a medium bowl. Stir in green onions and next 3 ingredients until smooth. Spoon yolk mixture evenly into egg white halves. Sprinkle evenly with chili powder, if desired. Cover and chill at least 1 hour or up to 24 hours. Dollop with salsa just before serving.

Yield: Makes 12 servings

Cathy Dodson, Knoxville, Tennessee
Southern Living, APRIL 2007

[emibee]

I made these yesterday, and they're so delicious! Hubby was a little skeptical, but he loved them. My mom stopped over too, and could'nt stop eating them, and has requested that I make these at the next family gathering!!!!!
Thanx Bee for a wonderful recipe!

[bee]

Very nice Em, now I am wanting to make these again. Suddenly, I have been really liking to make different kinds of deviled eggs.

[nini]

freakin yummers i could go for these right now