Showing posts with label deviled eggs. Show all posts
Showing posts with label deviled eggs. Show all posts

Wednesday, May 13, 2020

Southwestern Deviled Eggs/#BBQWEEK

I hope you have been enjoying #BBQWEEK and finding a lot of recipes that you want to try! My recipe for today is a twist on a classic we are all familiar with~Deviled Eggs! I love serving deviled eggs at picnics and just about anytime friends and family get together. Everyone seems to love them, and they make a great addition to any BBQ. So this time, I thought I would kick up the flavor and go southwestern!

To make these deviled eggs with a southwestern edge, I added additional flavors like, chipotle seasoning and sour cream, and avocado chunks topped with shredded cheese. Mmmm! I think you will agree that they taste awesome!


Southwestern Deviled Eggs  
(makes 1 dozen Deviled Eggs)
(printable recipe at end of page)

1/2 doz large Eggs
1 teaspoon White Vinegar
1 ripe Avocado
1/4 Sour Cream
1/4-1/2 cup Mayonnaise
1/2 teaspoon Roasted Chipotle Garlic Seasoning
1/4-1/2 cup Shredded 4 Cheese

Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.

Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them. 


Scoop the yolk out of the egg and place it in a bowl.

Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform.
I have tried, but I have never gotten them to be uniform size.
Only use half of the avocado. We will be using the other half at the end of the recipe.

Add sour cream and mayonnaise to a bowl. Mix together. If  your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.


Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.

Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.

Sprinkle the cheese on top of each egg.

Enjoy your Southwestern Deviled Eggs!


Looking for more creative and delicious BBQ recipes? Look no further than the list below! Check out all the yummy dishes from the rest of the #BBQWEEK crew!

Don't forget! Find a printable recipe at the end of this page!

Wednesday #BBQWeek Recipes


 
Southwestern Deviled Eggs

Southwestern Deviled Eggs

Yield: 12 Deviled Eggs
Author:

Ingredients:

  • 1/2 doz large Eggs
  • 1 teaspoon White Vinegar
  • 1 ripe Avocado
  • 1/4 Sour Cream
  • 1/4-1/2 cup Mayonnaise
  • 1/2 teaspoon Roasted Chipotle Garlic Seasoning
  • 1/4-1/2 cup Shredded 4 Cheese

Instructions:

  1. Place 6 raw eggs in a large sauce pan. Cover the eggs with cold water. Place on the stove, and set the heat on high. Bring the water to a boil. Boil for 15 minutes. Once the time is up, remove the pan from the stove, and run cold water from the sink into the pot until the water in the pan is cold. Then remove from pan and refrigerate. By refrigerating the eggs, you can go back to them and make the recipe when you have time.
  2. Peel each egg and then slice them in half lengthwise. I like cutting them lengthwise because they sit nicer on the plate when it is time to serve them.
  3. Scoop the yolk out of the egg and place it in a bowl.
  4. Cut the avocado in half. Scoop the avocado out of the half and chop it into small pieces. They do not have to be uniform. Only use half of the avocado. We will be using the other half at the end of the recipe.
  5. Add sour cream and mayonnaise to a bowl. Mix together. If your mix needs more mayo or sour cream, add a little of both. The mix should not be runny. You don't want the mix to be too watery. Mix in the avocado chunks.
  6. Add the Roasted Chipotle Garlic Seasoning. If you like it very spicy, add extra! Mix all together.
  7. Stuff the eggs with mix. Cut the other half of the avocado into small chunks and top each egg with a piece on top.
  8. Sprinkle the cheese on top of each egg.
  9. Enjoy your Southwestern Deviled Eggs!
southwestern, appetizers, side dish, picnic food, bbq food, party food, make ahead, picnic food, get togethers
appetizers, side dish
american food, picnic food, camping,

Did you make this recipe?
Tag @thefreshmancook on instagram and hashtag it #BBQWEEK
Created using The Recipes Generator




















 


Friday, July 1, 2011

Southwestern Deviled Eggs

I have spent a great deal of my life living in the southwestern United States. I love it here! I love the huge vistas,  the blue, blue sky, the ever changing mountains, and of course, the delicious, party in your mouth food! That's why I love these Southwestern Deviled Eggs. They are full of flavor in every bite. I know you will love them!!

Southwestern Deviled Eggs
6 Eggs
1/2 cup Mayo
1/2 teaspoon Ground Mustard
1/2 teaspoon Garlic Powder
1/4 teaspoon Ground Cumin
1/4 teaspoon Chili Powder
1/4 teaspoon Cayenne Pepper
1 chopped Green Onion
Paprika
Avocado and/or Fresh Cilantro
Place your 6 eggs in a pot of cold water, and place on
the stove. Bring to a boil. Boil for 15 minutes. Start
timing when it starts to boil. After 15 minutes,
put the pot under cold running water to cool the eggs,
and stop them from cooking.
After they have cooled, peel each egg, and then
cut them in half.
Put the yolks in a bowl, and put the whites to the side.
Smash the yolks with a fork.
Add the mayo, spices, and green onion. Mix together.
Stuff the filling into each egg.
Garnish each egg with cilantro or a piece of avocado.



Thanks for joining me today!
I hope you enjoyed the side dish for this week.
Tomorrow we will be creating the dessert for the week,
Pecan Bars!!

See you then!!