The Healthy My Ass Cookbook

Rainbow Line
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Other Appetizer Recipes:

Alfredo Carbonara Peppers

Bourbon Hot Dogs

Bourbon Maple Glazed Wings

Caramelized Onion Dip

Cheddar Bacon Pecan Spread

Cheese Ball

Chicken Quesadillas

Chinese Chicken Wings

Clam Dip

Crab Stuffed Mushrooms

Epicurean Escargot

Garlic Dip

Garlic Ranch Chicken Wings

Garlic and Parmesan Chicken Wings

Gourmet Deviled Eggs


Honey Barbecue Chicken Wings

Honey Chicken Wings

Hot Crab Dip

Hot Feta Spinach Artichoke Dip

Lemon Butter Wings

Maryland Style Crab Cakes

Mexican Layer Dip

Oven Sesame Wings

Parmesan Artichoke Hearts

Poor Man's Pâté

Reuben Dip

Sausage Cheese Ball Appetizers

Shrimp Dip

Smoked Gouda Cheese Spread

Smoked Salmon Ball

Spicy Shrimp Dip

THE Cheese Ball

Teriyaki Chicken Wings

Tortilla Roll-Ups

Guacamole Deviled Eggs

A Mexican twist to the classic deviled eggs for a change of pace.


6 Eggs, hard boiled
2 Avocados, ripe
2 Green Onions
1 clove Garlic
1 Tbsp. Cilantro, fresh, snipped
1/2 tsp. Seasoned Salt
4 dashes Tabasco sauce
1 tsp. Lime Juice, fresh squeezed
1 tsp. Worcestershire Sauce


Hard boil the Eggs far enough in advance so they have time to completely cool.

Cut each of the Avocados in half, remove the pit and spoon the avocado out of its skin and into a medium bowl.  Thinly slice the Green Onions and add to the bowl.  Use a garlic press to press the clove of Garlic into the bowl.  Add the finely snipped Cilantro to the bowl.  Peel each egg, cut in half lengthwise, place the yolks in the bowl and set aside the white halves.  Mash all the ingredients in the bowl with a potato masher to as smooth a consistency as you like.

Stir in the Seasoned Salt, Tabasco, Lime Juice and Worcestershire Sauce to a uniform consistency and color.  Top each egg white half with a generous mound of the Guacamole mixture and sprinkle Paprika on top.

Arrange on a plate, chill and serve.


I've used lemon juice instead of lime juice.  Feel free to experiment with the quantities of ingredients based on taste preference and all but the eggs and avocados can be omitted all together.

When scaling the recipe, use one avocado for every two eggs, but for a large batch, consider using less than a linear scaling of the other ingredients, particularly spices.

Can also be prepared in a food processor if its container is large enough.

There are different varieties of avocados and some believe Haas is the only variety to use for Guacamole.  Avocados are ripe when they yield to moderate finger pressure but may be over ripe or rotten if they yield to slight pressure.  Haas avocados turn from green to near black when ripe.  Unripe avocados can take up to 4 days to ripen, but will ripen more quickly if stored in a closed brown paper bag along with the lime you got for the Guacamole.  Consequently, having ripe avocados on the day you want to serve can be tricky if not down right impossible.

The good news is that the Guacamole mixture freezes well with no adverse affects and may even enhance the flavor.  So plan on making it four days in advance with the option of making it the day of serving if the avocados do not ripen until then.  You can either refrigerate the hard boiled egg white halves until then, or omit the hard boiled egg yolks prior to freezing and on the day of serving, mash the hard boiled egg yolks and stir into the thawed Guacamole mixture.

See Also:

Guacamole - An avocado based dip great with tortilla chips.


Other Information:

Source: My modification to a Web recipe

Preparation: 1:00
Chill: 3:00
Total: 4:00

Servings: 12

Nutrition Facts per Serving:
93 Calories
8g Fat (70.8% calories from fat)
4g Protein
3g Carbohydrate
1g Dietary Fiber
106mg Cholesterol
101mg Sodium.

Exchanges per Serving:
0 Grain(Starch)
1/2 Lean Meat
0 Vegetable
0 Fruit
1 Fat
0 Other Carbohydrates.

Rainbow Line

Copyright 2006-2024 by Keith Langeneckert.  All rights reserved.