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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):
2 chile de arbol, seeded
4 oz. white onion, cut in two wedges
1 tomato
¼ cup cilantro
1 clove garlic, peeled
1½ tsp. olive oil
½ cup water or stock
to taste, salt and pepper

For chile de arbol salsa: Heat sauté pan over high heat. Add garlic, tomato and onion; toast for 5 to 6 minutes. Vegetables should have some black spots and be almost cooked through. Remove from heat and place in blender.

Add oil to the pan. Quickly toss chili peppers in pan, removing them as soon as they start to change color. Add to the blender.

Pour water or stock into pan and let boil for a couple of minutes, then transfer to the blender. Puree all ingredients until smooth, and season with salt and pepper.

For deviled eggs: Cut eggs in half lengthwise and remove the yolks. Set whites aside. Using a spoon, push the egg yolks through a fine sieve into a bowl. Cut avocados in half, then peel and seed. Add avocado to the bowl of egg yolks along with onion, tomato, cilantro, lime juice and garlic. Mash everything together and season with salt and pepper.

To assemble: Scoop mixture into egg whites and sprinkle tops with ground cracklings. Serve atop a small pool of chile de arbol salsa.

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