Guacamole Deviled Eggs

INGREDIENTS

Serves: 12
12 eggs
Guacamole
2 avocados
2 tablespoons lime juice
Salt, to taste
Pepper, to taste
1 tomato, diced
½ cup red onion, diced
2 tablespoons cilantro
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
Garnish:
Tortilla chips
Cilantro


PREPARATION

1.Place the eggs in a large pot and cover with one inch of cold water. Cover with a lid.

2.Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.

3.Remove from water and immediately place in bath of ice water for a few minutes.

4.Remove shells and cut the egg in half, vertically. 

5.Remove the yolk and place in a bowl. Set the cooked whites aside on a serving tray.

6.In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.

7.Spoon guacamole mixture into the bowls of the cooked egg whites.

8.Garnish with a broken piece of a tortilla chip and cilantro.

9.Serve & enjoy!!

Steak and Avocado Salad

INGREDIENTS

Servings: 2-4
1 pound sirloin steak, about ½ inch thick
Salt & pepper
2 tablespoons oil
2 hearts romaine lettuce, chopped
3 hard-boiled eggs, diced
2 avocados, diced
2 cups cherry tomatoes, halved
3 tablespoons caesar dressing


PREPARATION

Salt and pepper the steak on both sides, being sure to rub in the seasoning.
Heat the oil in a pan over high heat until slightly smoking.
Sear the steak for about 2 minutes per side, then rest it on a cutting board for 10 minutes.
Slice the steak.
In a large bowl, combine the lettuce, eggs, avocados, cherry tomatoes, steak, and dressing, tossing the salad until evenly coated.
Serve!