Mexican-Style Deviled Eggs
cup Mexican-style sour cream dip
teaspoon prepared mustard
cup chooped avocado
tablespoon fresh cilantro
fresh jalapeno chile pepper pieces
- Peel hard-cooked eggs and halve lengthwise; carefully use the tip of a spoon to remove yolk from each egg half. Set whites aside. Place yolks in a small bowl; mash with a fork. Add sour cream dip, mustard, and vinegar; mix well. Add avocado and cilantro; stir well. If desired, season to taste with salt and pepper.
- Stuff egg white halves with yolk mixture, using a rounded teaspoon of yolk mixture for each half and using the back of a second teaspoon to carefully push the yolk mixture off the first spoon into the cavity of the egg white. (Or place the yolk mixture in a large resealable plastic bag, snip off one corner of the bag, and squeeze bag to pipe some of the yolk mixture into the cavity of each egg white half.) Cover and chill until serving time (up to 24 hours). If desired, garnish with additional cilantro and avocado, and fresh jalapeno chile pepper pieces.