In my youth I never would have touched a jalapeno or an avocado. Jalapeno’s were just too spicy. And avocados just seemed to mushy. At some point in my mid-30’s it seems like I woke up one morning with a burning desire for both. How in the heck does this happen? Tell me I’m not the only one that likes a certain food {now that they are older} that they previously detested? 
Whatever the explanation I have a fever for jalapenos and avocados. I fairly consistently eat one avocado a day and throw jalapenos into a meal at least once a week. It is from this passion that I created these Jalapeno Avocado Deviled Eggs. I was unsure how they would taste. I like jalapenos. I like avocados. I like deviled eggs. But how would they all taste together? Luckily these ingredients all work magic together and taste delicious. 
I need to confess at this point that the avocado portion of this recipe is truly guacamole. I like avocado by it’s self, but it tastes even better with garlic, lime and a little salt. My kids have seen me make guacamole so many times they have created a song to accompany my work. Guacamole, guac, guac a’mole. It’s the cutest thing ever and just makes me want to make it even more, if that’s possible.
- One avocado, pickled jalapeños, six hard-boiled eggs, 3 TBSP mayo, pinch of kosher salt, lime juice from half a lime, 2 tsp mustard, one garlic bulb
- Add avocado, peeled hard-boiled egg yolks, mayo, salt, lime juice, mustard, and minced garlic into a gallon plastic bag. Mix ingredients and ensure they are properly mushed. Cut a whole in the corner of the bag and pipe into the hard-boiled egg whites. Top with a pickled jalapeño.
I decided to test the plastic bag piping method for these eggs. I added all the ingredients {minus the jalapenos and the egg whites} to the bag. I gave it all a good pounding and mixing, then I cut a corner on the bag to push out the filling into the egg whites.
I had some egg yolks that didn’t get mashed quite as completely as a they needed to be and therefore they jammed up the whole in the bag a bit. I think had I made sure the yolks were truly all mashed this wouldn’t have been a problem and the piping would have gone off as planned.
Not everyone in my house is a fan of jalapeno’s so I made some of the eggs without the pickled topping. They were a hit! You could add fresh jalapeno slices to the eggs as well, but I prefer the soft texture of the pickled variety.
Do you make deviled eggs in a different way? Please comment below with your favorite combination.
We will love these – thanks for the recipe!
Thanks Barbara:) I hope you do, we loved them!