Description
These Pickled Pepperoncini Deviled Eggs bring a festive twist to your holiday gatherings. Shaped to resemble mini Christmas trees, they combine creamy avocado, tangy pepperoncini, and aromatic garlic to create an appetizer that is both visually striking and deliciously flavorful. Each bite delivers a perfect balance of creaminess and zest, making it an unforgettable addition to your holiday spread.
Ingredients
6 hard-boiled large eggs
1 jar (16 ounces) garlic and dill pepperoncini
1 medium ripe avocado, peeled and pitted
1 tablespoon minced fresh cilantro, divided
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon minced sweet red pepper
1/4 teaspoon chili powder
Instructions
Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks in a bowl.
Add 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice to the yolks. Stir in 3 tablespoons minced pepperoncini and the avocado; mash with a fork until smooth.
Mix in 2 teaspoons of the cilantro, salt, and pepper until well combined.
Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to the bag.
Pipe the mixture into the egg whites, swirling upward to resemble Christmas trees.
Garnish with minced red pepper, chili powder, and the remaining cilantro.
Cut open and seed one large pepperoncini; slice into 12 small diamond shapes to top each “tree.”
Cover and refrigerate until serving. Save any extra pepperoncini for another use.
- Prep Time: 15 minutes
Nutrition
- Calories: 85