Huevos Rancheros Deviled Eggs

These Huevos Rancheros Deviled Eggs are a unique way to put a new spin on the old standard. This fun and tasty appetizer celebrates World Egg Day.

Course Appetizer

Cuisine American, Mexican

Prep Time 15

Cook Time 15

Ice Water Bath 5

Total Time 35

Servings

Calories 123kcal

Author Sharon Rhodes

Ingredients

6 large eggs
1/2 ripe avocado
1/4 cup refried beans
2-3 dashes hot sauce
1/4 cup salsa
2 tbsp queso fresco
handful of tortilla chips
fresh cilantro leaves for garnish
salt and pepper to taste

Instructions

Place the eggs in a large saucepan and cover them with water. Set the pan over high heat and bring to a boil. Once it is boiling, turn off the heat and let the eggs sit in the hot water for 12 minutes.
Meanwhile, fill a large bowl with ice and cold water.
When the 12 minutes is up use a slotted spoon to transfer the cooked eggs to the bowl of ice water. Let them sit in the ice water for 3-5 minutes.
Peel the cooled eggs and then use a sharp knife to slice them in half lengthwise. Carefully scoop out the cooked yolks and transfer them to a small mixing bowl and sprinkle with salt and pepper.
Add the avocado to the bowl and use a fork to mash the yolks. Add the hot sauce (if using) and refried beans and mix well.
Add the yolk and bean mixture to a small baggie (or piping bag) and cut the corner off with scissors. Pipe the mixture into the cooked egg white halves. Place them in a container with a lid and keep them in the fridge until serving.
Before serving, garnish each egg with a spoonful of salsa and top with crumbled queso cheese. Spread some fresh cilantro leaves around the serving platter for colour and add a bowl of tortilla chips to be enjoyed alongside the eggs.

Nutrition