Recently my Tex-Mex Deviled Eggs recipe was featured on Catarina Catarino’s website. Catarina focuses on the Mind-Body and how to maximize both nutrition as well as movement. She has some great tips plus a 3 FREE breathing exercises so you can have more energy throughout your busy and hectic day. I really encourage you to check out her website. She was so gracious to include this recipe on her website and I am so humbled and grateful! Take a look at what she says about it below and let us know your thoughts once you test this out!
“Even though I had these for lunch they also make a great starter and snack. The blend of cilantro, paprika and lemon works perfectly. Fresh, summary, smooth. I used less lemon though you may prefer to do it the original way.
Now, my only challenge is to peel off those eggshells without scraping the white. I’d like to serve them for starters on my next family meal but need to up my peeling skills.”.
– Catarina Catarino
- 6 organic eggs
- 1 avocado
- 2 lemons, juiced
- 1 tablespoon finely chopped cilantro
- 1 teaspoon finely chopped red onion
- 1/2 teaspoon paprika
- Pink Himalayan salt, to taste
- Black pepper, to taste
Add eggs to saucepan and fill halfway with water. Make sure the water covers the eggs completely. Turn the stove on medium heat until the water is at a rolling boil. Once the water is boiling turn the heat off, place cover on the saucepan and leave on the stove for approximately 12-15 minutes. Let them cool then peel off the egg shells under cold running water. Want to learn the best way to boil an egg that peels easily? Take a look at this recipe too!
Next, cut each egg in half lengthwise and carefully spoon out the yolk into a mixing bowl. Place each egg half on a platter. Mix remaining ingredients into the bowl with a fork or whip with hand beater. Taste the mixture and add any additional seasonings as needed. Carefully spoon mixture to fill each egg and garnish with extra paprika or cilantro.