South of the Border Deviled Eggs

Over the Labor Day Weekend this year, my family decided to have a get together on Sunday. On the menu was a Taco Bar complete with Tacos, Mexican Rice with Chunky Salsa and Super Easy Refried Beans. The refried beans were out of this world delicious. To my standard beans, I added about a cup of Chorizo. While Kiddo, Hubby and I love spicy food, I knew I had to tone things down for the rest of the family. I needed Chorizo for the Tacos, the stuffed peppers and the deviled eggs, so I decided to throw a little into the beans as well. Kiddo had cooked up a pound and a half of good (an I mean good – as in from the Latin Market) chorizo meat. We drained it well, and set the meat aside, using it as needed for each dish. The remaining meat was added to the ground beef for tacos, so nothing went to waste.

The appetizers for our little Taco fest were two different platters of deviled eggs and some little sweet peppers stuffed with goat cheese and chorizo. The appetizers were such a hit that half off them were gone before I could snap up a picture. To get the shot I did, I moved what was left onto a single platter. Yeah, I’d say I had a hit on my hands!

The first recipe here – Deviled Egg Avocado was originally made with Salmon Roe as the garnish. While I am a huge fan of Salmon Roe, I’m alone in this. The recipe for the eggs called for very little salt (only garlic salt); drawing the saltness from the roe. Hum, what could I put on the eggs that would bring out a bit more salt and be something my less adventurous family would eat? Logic dictated Bacon. Turned out to be a match made in heaven. Creamy, delicious with just a hint of spice.

Deviled Egg Avocado with Bacon
6 hard-boiled eggs
2 small avocado, soft
2 tablespoons mayonnaise
2 teaspoons lime juice
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 Strip of Bacon, cooked crisp

Cut boiled eggs in half lengthwise and carefully scoop out the yolks into the bowl of your food processor fitted with a cutting blade.

Cut the avocados in half, spoon avocados into the bowl with the yolks.

Process yolk-avocado mixture until smooth.

Add Mayonnaise, lime juice, and seasoning. Process until well-blended.

Fill a pastry bag fitted with a large star. Pipe filling into whites of the eggs.

Crumble cooked bacon into small pieces. Garnish eggs with bacon. Cover and chill until ready to serve.

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This next recipe was a “back up” of sorts – I wasn’t all that sure of how “green” deviled eggs were going to be received. Would people find the color disturbing? Did they even like avocados? To be on the safe-side, a made a simple platter of deviled eggs, garnished with Chorizo so as to be in keeping with the whole Taco Bar theme of the day.

Deviled Eggs With Chorizo
6 hard-boiled eggs
1 tablespoon Red Wine vinegar
2 tablespoons mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon taco seasoning
1/8 teaspoon black pepper
1/4 lb Chorizo, crumbled

Cook up Chorizo meat, finely crumbled. Drain well. (Now would be a great time to cook up all the chorizo for the tacos, beans, stuffed peppers – if making).

Cut boiled eggs in half lengthwise and carefully scoop out the yolks into the bowl of your food processor fitted with a cutting blade.

Process yolks until a fine mill. Add Mayonnaise, vinegar and seasoning. Process until well-blended.

Fill a pastry bag fitted with a large star. Pipe filling into whites of the eggs.

Garnish eggs with about 1/8 teaspoon each crumbled chorizo. Cover and chill until ready to serve.

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I made one platter each of deviled eggs. Into the center of each platter I arranged the Goat Cheese and Chorizo peppers. See Cinco de Mayo Three Course Celebration for recipe.

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