Spicy Avocado Deviled Eggs with Roasted Chilean Corn Salsa – Paleo-Friendly Snack

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 large eggs 1/4 cup fresh corn kernels (roasted) 1 ripe avocado, pitted and peeled 1/2 cup mayonnaise 1 tablespoon fresh lime juice 1 teaspoon ground cumin 1/4 teaspoon smoked paprika Salt and pepper, to taste 1/4 cup finely chopped red onion 1/4 cup chopped fresh cilantro 1 jalapeño pepper, seeded and finely chopped (optional)

Instructions

1. a. Place the eggs in a saucepan and cover with cold water. Bring to a boil over medium high heat, then immediately remove from heat. Cover and let stand for 12 minutes. b. While the eggs are cooking, preheat your oven or grill to roast the corn kernels until slightly charred. Let cool, then cut the kernels off the cob. c. In a medium bowl, combine the chopped red onion, cilantro, jalapeño (if using), lime juice, salt, pepper, and cumin. Stir in the roasted corn kernels. Set aside. d. Once the eggs have finished cooking, transfer them to a bowl of ice water to stop the cooking process. Let cool for 5 minutes, then peel and halve lengthwise. Remove yolks and place in a separate bowl. e. Mash the egg yolks with the avocado, mayonnaise, lime juice, smoked paprika, salt, and pepper until smooth. Spoon or pipe this mixture back into the egg white halves. f. Top each filled egg half with a generous spoonful of the Roasted Chilean Corn Salsa. Garnish with additional cilantro, if desired. Serve immediately.

Chef’s Insight

The combination of spicy and creamy flavors creates a delightful contrast in this dish. Don't be shy with the salsa!

Notes

Feel free to adjust the spice level to your preference by adding more or less jalapeño.