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
- DIY Hot Dog Onion Sauce by Palatable Pastime
- Grilled Italian Sausages with Peppers and Onions by Blogghetti
- Jalapeno Popper Potato Salad by The Spiffy Cookie
- Poppy Seed Slaw by Our Good Life
- Smoked Ribs with KC Style Sauce by A Kitchen Hoor’s Adventures
- Southwest Pasta Salad with Lime Vinaigrette by Making Miracles
- Southwestern Deviled Eggs by The Freshman Cook
- Sugar Cone Chocolate Chip Cookies by Hezzi-D’s Books and Cooks
- Summer Berry Spinach Pasta Salad by Sweet Beginnings
- Tortellini Pesto Salad by Our Crafty Mom
- Tri Color Potato Salad by A Day in the Life on the Farm
Southwestern Deviled Eggs
Yield: 12 Deviled Eggs
Author: The Freshman Cook
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:
- 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. 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!
