Deviled eggs is a classic dish. Spice up this traditional appetizer and add a Mexican flare adding avocados and Molli Mexico City cooking sauce. The recipe is very easy. For me, the difficult part is getting your boiled eggs right.
I thought boiling eggs and get them to look and taste delicious was easy! Uhhh…no. For those of you new to deviled eggs, the key to wow your guests, is to get great looking and delicious hard-boiled eggs: easy to peel, egg white tender, no green ring around the yolk, a centered yolk, perfectly round and symmetric.
There are many articles dedicated to perfecting egg-boiling and peeling techniques. These are a few tips that I found helpful:
First, for the best peeling results you need to use eggs that are a week or two old. It makes them easier to peel.
Second, you can better center the egg yolks in their shells by resting the eggs on their sides overnight (or for about 8 hours).
Third, take your eggs from the fridge a half hour before you start cooking them. This will reduce the amount of cracks during cooking.
Now, on to the recipe.
Always keep your deviled eggs well-chilled
- 12 hardboiled eggs shelled and sliced in half
- 6 tbsp mayonnaise
- 1/4 cup Molli Mexico City sauce
- 1/4 cup smashed avocado
- 2 tablespoons chopped green onions
- 1/2 teaspoon salt
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Cut eggs in half lengthwise., remove the yolks from the egg whites.
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Place the eggwhites in a devilled egg dish. Blend the yolks with the mayonnaise, Mexico City sauce, avocado, onion and salt until smooth creamy.
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Spoon on the yolk mixture back into the egg whites and serve or refrigerate.
