Ingredients

• 12 eggs
• 2 avocadoss - halved , pitted, and mashed
• 1 small white onion , diced
• 1 plum (Roma) tomato , seeded and diced
• 3 tablespoons finely chopped fresh cilantro
• 1 lime , juiced
• 1 jalapeno pepper , seeded and minced
• 2 teaspoons chopped garlic
• salt and freshly ground black pepper to taste
• 24 pickleds garlic cloves , such as Sonoma Farm Tex-Mex Sweet & Hot Garlic Cloves®
• 8 pickleds jalapeno pepper slices , minced

Instructions

1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
3. 3 Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
4. 4 Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
5. 5 Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.

Nutrition per serving