California Avocado Deviled Eggs with Chile de Arbol Salsa

Serves: 6


6 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

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit