here are two things we know for sure. One: no party spread is complete without a tray of deviled eggs. And two: all the creative “eggheads” out there will never stop blowing our minds with their creative and crave-worthy twists on the classic!
Today’s twist is, according to its creator, “the best deviled eggs recipe hands down”. It’s a little spicy, a little tangy, altogether unusual and delicious, all while incorporating an ingredient we’d never have though to include anywhere near any kind of eggs: slawsa.
Yes, you read that correctly. “Slawsa” is exactly what it sounds like: a combination of coleslaw and salsa. Yes, seriously.
The brainchild of Shark Tank contestant Julie Busha, “slawsa” is an unexpected condiment hit that, according to its website, “begins on the palate as sweet and transfers heat undertones that make it addictive atop grilling fare”. And apparently its fans don’t just stop at grilling!
4 whole eggs in the shell
2 avocados – peeled, pitted, and mashed
1 tablespoon chopped cilantro
1 tablespoon minced green onion
2 teaspoons minced seeded jalapeno pepper
2 teaspoons fresh lime juice
1/2 teaspoon salt, or to taste
1 dash hot pepper sauce (e.g. Tabasco(TM)), or to taste
1 teaspoon Worcestershire sauce, or to taste
1 teaspoon Dijon-style prepared mustard
1 pinch paprika
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
In the bowl with the yolks, combine the avocado, cilantro, green onion, and jalapeno. Stir in the lime juice, and season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg white halves. Chill until serving. Sprinkle with paprika just before serving.