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Ingredients22 m servings 124 cals
Original recipe yields 4 servings (8 deviled eggs)
- Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 - 12 minutes. Remove from hot water, cool, and peel. Slice eggs in half, and remove yolks to a mixing bowl.
- In the bowl with the yolks, combine the Wholly Guacamole dip, cilantro and green onion. Season with salt, hot sauce, Worcestershire sauce, and mustard. Mix well, and fill empty egg halves. Chill until serving. Sprinkle with paprika just before serving.
Per Serving: 124 calories; 9.1 g fat; 4.2 g carbohydrates; 6.6 g protein; 163 mg cholesterol; 414 mg sodium. Full nutrition
ReviewsRead all reviews 2
Love this new spin on traditional Deviled Eggs! I had to modify somewhat using what I had on hand, but they were still very good. Next time, I'll make the recipe as written.