Appetizer
Avocado Ranch Deviled Eggs
Beautiful, delicious, and nutritious!
If you’re looking for an appetizer Avocado Ranch Deviled Eggs are it.
Ingredients
- 12 large Rosemary Farm hard-boiled eggs, peeled
- 2 avocados, pitted, peeled, mashed
- 3 Tbsp. prepared Ranch dressing
- 2 Tbsp. fresh lime juice
- 1 Tbsp. chopped green onion
- 1 1/2 tsp. garlic salt
- 1/4 cup crisp cooked and crumbled bacon
- additional chopped green onion, optional
Instructions
- Slice eggs lengthwise in half. remove yolks; place in a medium bowl.
- Add avocados, dressing, lime juice, 1 tbsp. chopped green onion and garlic salt. mash until well blended.
- Divide yolk mixture evenly between egg whites.
- Sprinkle each filled egg white with some of the bacon and additional chopped green onion before serving.
Tips
Very fresh eggs: can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
Hard-boiled eggs are easiest to peel: right after cooling. Cooling causes the egg to contract slightly in the shell.
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