California Avocado Deviled Eggs with Chile de Arbol Salsa
Ingredients6 whole hard boiled eggs 3 Fresh California Avocados** 2 Tbsp. Finely diced red onion 1/2 cup finely diced tomato 1 Tbsp. chopped cilantro 1 tsp. lime juice 1/2 tsp. minced garlic 1 oz. ground pork cracklins, for garnish Chile de Arbol Salsa (recipe follows) Chile de Arbol Salsa (Yield: 1 cup) 2 Chile de Arbol, seeded 4 oz. white onion, cut in two wedges 1 tomato 1/4 cup cilantro 1 clove garlic, peeled 1 1/2 tsp. olive oil 1/2 cup water or stock Salt and pepper to taste
Chile de Arbol Salsa:
- Heat a sauté pan over high heat. Add the garlic, tomato and onion, and toast for 5-6 minutes. The vegetables should have some black spots and be almost cooked through. Remove from heat and place in blender.
- Add the oil to the pan. Quickly toss the chili peppers in the pan, removing from pan as soon as they start to change color. Add to the blender.
- Pour the water or stock into the pan and let boil for a couple minutes, then transfer to the blender. Puree all ingredients until smooth, and season with salt and pepper.
- Cut the eggs in half lengthwise and remove the yolks. Set the whites aside.
- Using a spoon, push the egg yolks through a fine sieve into a bowl.
- Cut the avocados in half, then peel and seed. Add the avocado to the bowl of egg yolks along with the onion, tomato, cilantro, lime juice, and garlic.
- Mash everything together and season with salt and pepper.
- Scoop the mixture into the egg whites and sprinkle the tops with the ground cracklins.
- Serve atop a small pool of Chile de Arbol Salsa.
* Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados