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Pickled Pepperoncini Deviled Eggs

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 1 dozen.
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah

Ingredients

  • 6 hard-boiled large eggs
  • 1 jar (16 ounces) garlic and dill pepperoncini
  • 1 medium ripe avocado, peeled and pitted
  • 1 tablespoon minced fresh cilantro, divided
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon minced sweet red pepper
  • 1/4 teaspoon chili powder

Directions

  • 1. Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks. Stir in 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice. Add 3 tablespoons minced pepperoncini and the whole avocado; mash with a fork until smooth. Stir in 2 teaspoons cilantro, salt and pepper.
  • 2. Cut a small hole in the tip of a pastry bag or in a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to bag. Pipe into egg whites, swirling it upward to resemble Christmas trees. Sprinkle trees with minced red pepper, chili powder and remaining cilantro.
  • 3. Cut open and seed one larger pepperoncini; slice into 12 small diamond shapes to top Christmas trees. Refrigerate, covered, until serving. Save remaining pepperoncini for another use.

Nutrition Facts

1 stuffed egg half: 59 calories, 4g fat (1g saturated fat), 93mg cholesterol, 125mg sodium, 1g carbohydrate (0 sugars, 1g fiber), 3g protein.

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