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California Avocado Deviled Eggs with Chile de Arbol Salsa

California Avocado Deviled Eggs with Chile de Arbol Salsa
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Serving Size: 6

6 whole hard boiled eggs
3 Fresh California Avocados*
2 Tbsp. finely diced red onion
1/2 cup finely diced tomato
1 Tbsp. chopped cilantro
1 tsp. lime juice
1/2 tsp. minced garlic
1 oz. ground pork cracklins, for garnish
As needed Chile de Arbol Salsa (recipe follows)
As needed Chile de Arbol Salsa(Yield: 1 cup)
2 Chile de Arbol, seeded
4 oz. white onion, cut in two wedges
1 tomato
1/4 cup cilantro
1 clove garlic, peeled
1 1/2 tsp. olive oil
1/2 cup water or stock
As needed Salt and pepper to taste

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In season Spring - Fall. Learn where to find them


Chile de Arbol Salsa:

  1. Heat a sauté pan over high heat. Add the garlic, tomato and onion, and toast for 5-6 minutes. The vegetables should have some black spots and be almost cooked through. Remove from heat and place in blender.
  2. Add the oil to the pan. Quickly toss the chili peppers in the pan, removing from pan as soon as they start to change color. Add to the blender.
  3. Pour the water or stock into the pan and let boil for a couple minutes, then transfer to the blender. Puree all ingredients until smooth, and season with salt and pepper.

Deviled Eggs:

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


  1. Scoop the mixture into the egg whites and sprinkle the tops with the ground cracklins.
  2. Serve atop a small pool of Chile de Arbol Salsa.

 * Large avocados are recommended for this recipe. A large avocado averages 8 ounces. If using smaller or larger avocados, adjust the quantity accordingly.


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