Avocado Deviled Eggs with Chile de Arbol Salsa

Avocado Deviled Eggs with Chile de Arbol Salsa

From: Chef Abraham Salum, Komali Restaurant, Dallas. Yield: 6 servings.

6 whole hard-boiled eggs
3 fresh avocados, large (approximately 8 oz. each)
2 Tbsp. finely diced red onion
½ cup finely diced tomato
1 Tbsp. chopped cilantro
1 tsp. lime juice
½ tsp. mixed garlic
1 oz. ground pork cracklings, for garnish
as needed, chile de arbol salsa

Chile de Arbol Salsa (yields 1 cup):

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