- 6 hard-cooked eggs
- 1/4 cup guacamole dip
- 1 teaspoon lime juice
- 1 tablespoon minced fresh cilantro
- 1/4 teaspoon salt, optional
- Paprika, optional
- Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork. Stir in the guacamole, lime juice, cilantro and salt if desired. Spoon or pipe into egg whites. Sprinkle with paprika if desired. Refrigerate until serving. Yield: 1 dozen.
Originally published as Guacamole Stuffed Eggs in Country Woman Christmas Annual 2005, p23
This recipe pairs well with a sweet red wine.
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