Salsa Deviled Egg

Deviled Eggs with Avocado, Jalapeño, Cherry Tomato & Shallot

Ingredients

6 large eggs

1 ripe avocado

2 tbsp mayonnaise

1 tsp Dijon mustard

1 tsp apple cider vinegar (or lemon juice)

Dash of hot sauce (like Tabasco or your favorite)

Salt & pepper to taste

6 cherry tomatoes, thinly sliced

1 fresh jalapeño, thinly sliced into rings

1 small shallot, very thinly sliced

Optional: paprika for garnish

Instructions

Boil the eggs
Place eggs in a saucepan and cover with water. Bring to a boil, then cover, turn off the heat, and let sit for 10–12 minutes. Transfer to an ice bath to cool completely.

Peel and halve
Once cool, peel the eggs and slice them in half lengthwise. Gently remove the yolks and place them in a mixing bowl.

Make the filling
Scoop in the avocado with the yolks. Add mayonnaise, Dijon mustard, vinegar (or lemon juice), hot sauce, salt, and pepper. Mash everything together until smooth and creamy. Taste and adjust seasoning if needed.

Fill the eggs
Spoon or pipe the avocado-yolk mixture back into the egg whites.

Top it off
Garnish each egg with a slice of cherry tomato, a jalapeño ring, and a few slivers of shallot. Add a touch of paprika if you want extra color and spice.

Chill & serve
Refrigerate for at least 15 minutes before serving. Creamy, spicy, and full of fresh flavor—these are not your average deviled eggs!