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Prep time
10 minutes
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Cook time
22 minutes
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Serves
4
Author Notes
These delectable deviled eggs are the perfect Easter brunch appetizer! You won't be able to eat just one. —Emily Smith
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Ingredients
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4
Whole eggs in the shell
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1/2 cup
Wholly® Guacamole Classic Bowl
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1 tablespoon
Chopped cilantro
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1
Minced green onion
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1/4 teaspoon
Salt
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1 dash
Hot pepper sauce (such as Tabasco®)
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1 teaspoon
Worcestershire sauce
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1 teaspoon
Dijon-style prepared mustard
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1 pinch
Paprika
Directions
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Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 - 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
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In the bowl with the yolks, combine the Wholly Guacamole dip, cilantro and green onion. Season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg halves. Chill until serving. Sprinkle with paprika just before serving.
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