Guacamole Deviled Eggs
- 24 each Glenview Farms® Whole Fresh Eggs
- 1 cup Chef's Line® Mayo
- 1 cup Chef's Line® Hand Scooped Guacamole
- 2 tablespoons cilantro
- 2 lemons
Cook eggs, peel, cut in half and remove fully cooked yolk center. Reserve one yolk to crumble as a garnish.
Zest and juice 2 lemons. Reserve zest for garnish.
Whip guacamole, mayo, yolks and lemon juice. Pipe back into egg white shells.
Garnish with cilantro sprig, egg yolk and lemon zest. Yield: 24 each, 2 per person.