Deviled eggs are a Southern staple. You will find them at every family dinner, on every buffet spread, and holiday gathering in the South. They are fairly easy to prepare and can be made in so many different ways hence my Mexican inspired version here.
A few tips about eggs and how to make the perfect hard boiled one! I promise you will never struggle to peel a hard boiled egg again!
Your egg should lay flat on its side when emerged in water. If is stands straight up it means it COULD be bad, if it floats it means it DEFINITELY IS bad.
Place your eggs in an empty sauce pot. Cover with cold water. Place on the stove over high heat. Once the water reaches a rapid boil, cover and REMOVE from the heat. Set a timer for 13 minutes and then remove the eggs from the hot water.
Let the eggs sit in the strainer until just cool enough to handle. Crack the eggs on the side of the sink and peel under running cold water.
For this Mexican inspired deviled egg I mixed the yolk with prepared guacamole. You can totally use plain avocados however they aren’t in season in January and I was having a difficult time finding one that was ripe. You want your yolk mixture to be creamy, not lumpy, and I find that mixing with a fork helps this. Season your yolk and guac mixture with salt and pepper. Next I spooned just a small amount of salsa onto the egg white and put the yolk mixture right on top to create a layers. I topped this with chopped cilantro, red onion and jalapeño.
This year I’m going to be sharing more of the side dishes I prepare for my family. What is your go-to side dish recipe that you find yourself making multiple times a week?
