Combining creamy Guacamole with spicy Pico de Gallo is a pretty good idea by itself (and you should try it with the recipes below for your next party.) But taking the resulting dip and putting it into a deviled egg, like our Pico-Guac Deviled Eggs Recipe, is next level delicious.
Pico-Guac Deviled Eggs
Pico-Guac Deviled Eggs Recipe
Combining creamy Guacamole with spicy Pico de Gallo is a pretty good idea by itself (and you should try it with chips for your next party.) But taking the resulting dip and putting it into a deviled egg, like our Pico-Guac Deviled Eggs Recipe, is next level delicious.
Prep Time20 mins
Total Time20 mins
Materials
- 12 Hard Boiled Eggs peeled and halved, yolks removed
- 3 tablespoons Mayonnaise
- 2 tablespoons Guacamole store bought or homemade (See below for a recipe and links to other good recipes to make at home)
- 2 tablespoons Pico de Gallo store bought or homemade (See below for a recipe and links to other good recipes to make at home)
- 2 Sweet Gherkin Pickles sliced, for garnish
Instructions
- Place egg yolks in a small bowl. Mash with a fork until smooth.
- Add all other ingredients. Mix well.
- Stuff egg whites with yolk mixture.
- Garnish each with a couple slices of sweet Gherkins.
- Serve immediately or cover with plastic wrap and chill.
Guacamole Recipe
This recipe makes a full bowl of guac, which is way more than you need for the deviled eggs recipe above. Set the remainder out in a bowl with chips for your party.
Unfortunately, guacamole does not store well. If you need to store it, place a piece of plastic wrap over the bowl. Push it down until it touches the guac and no air is left inside. Store in the refrigerator.
Prep Time20 mins
Total Time20 mins
Materials
- 4 Avocados
- 2 tablespoons Lemon Juice
- 1 clove Garlic crushed
- 1 Tomato finely chopped
- 1/4 cup Onion finely chopped
- 1/4 teaspoon ground Cumin
- 3 drops Hot Pepper Sauce to taste
- Salt and freshly ground Black Pepper to taste
Instructions
- Starting at the top, with a very sharp knife, cut down into each avocado until you hit the seed. Cut completely around the avocado, top to bottom, touching the pit the entire time.
- Pull the two halves of the avocado apart and remove the seed with a spoon.
- Use the spoon to scoop the avocado out of the skin. Some people like to score the avocado with a knife before scooping. Make sure to gently scrap the skin to get the dark, creamy "good stuff."
- Place 2/3 to 3/4 of the softest avocados in a mixing bowl. Using a fork, roughly mash them.
- Place the remaining firmest avocados on a cutting board or plate and chop into 1/4 to 1/2-inch pieces. Add these to the mashed avocado in the bowl and mix well.
- Add in the lemon juice and garlic. Mix well.
- Stir in remaining ingredients to blend.
- Use immediately.
Pico de Gallo Recipe
This recipe makes a full bowl of pico, which is way more than you need for the deviled eggs recipe above. Set the remainder out in a bowl with chips for your party.
Unlike guacamole, pico de gallo does store well. If you need to store it, simply place place it in a sealed container and store in the refrigerator.
Prep Time30 mins
Total Time30 mins
Materials
- 2 large Vine-Ripened Tomatoes finely diced
- 1/2 large Onion finely diced
- 1/3 cup finely chopped Cilantro
- 4 large Radishes finely diced
- 2 Jalapeños seeded and finely diced
- 2 tablespoons freshly squeezed Lime Juice
- 1 clove Garlic minced
- 3/4 teaspoon coarse Salt
Instructions
- Combine all ingredients in a bowl.
- Mix well.
Recipe for Guacamole is from Recipes Wiki and is used legally. Recipe for Pico de Gallo is from Salsa Recipes and is used legally. Pico-Guac Deviled Eggs Recipe is original. Additional Information Courtesy of Wikipedia and is used by permission
