Guacamole Deviled Eggs

With summer upon us, it's time to break out some of our warm weather favorites.  Easy, portable treats are a must with evenings at Jazz in the Park, afternoons at a neighbor's pool, or even just a simple gathering in the driveway.  Two of my all time favorites, avocados and eggs,  have found their way together in this easy appetizer that draws "oohs and ahhs" every time they make an appearance at an event.

Easy to whip together with a ripe avocado and hard boiled eggs, this recipe is versatile and works with what you have on hand.  Hard boiled eggs are halved and scooped with one either tossing or saving the yolks depending on your taste.  Making more traditional deviled eggs, we mash the yolks with the avocado and guacamole fixings while stirring in a few dollops of fresh pico de gallo.  Don't want the yolks?  Simply fill the remaining egg whites with your favorite guacamole for an easy finger food that will be gone in a flash.

Guacamole Deviled Eggs

Piped into the waiting egg halves, these deviled eggs are perfect for any of your weekend events.

6 hard boiled eggs

1 avocado

3-4 Tbs diced red or white onion

Cilantro to taste

lime juice to taste

a sprinkle of garlic powder or finely diced fresh garlic

salt to taste

dollop of prepared pico de gallo or salsa

Peel the hard boiled eggs, then slice lengthwise.  Carefully scoop out the yolks.

In a small bowl add the egg yolks and avocado, mash with the back of a fork until just a little chunky (or make smooth if that is your preference.).  Add the onions, cilantro, lime juice, garlic, salt and pico de gallo.  Taste, and adjust seasonings if desired.

Pipe the guacamole into the waiting egg white halves and serve.  

Liv Life Note:  I've always served my eggs fairly quickly after preparation, and have not had any trouble with the avocado browning... However, I'm a little concerned as to what would happen if they were made hours in advance.  Will keep you posted if we try!