South of the Border Deviled Egg Platter

deviled egg trayDo you have those Deviled Egg Trays that have a big, round circle in the middle? I’ve often wondered why it’s there. You aren’t going to place a bowl of dip in the middle of a platter of deviled eggs, are you? Do you fill it with greenery to make the dish pretty or just leave it alone? Whenever possible, I like to put something in the center, depending upon the style of egg. These south-of-the-border eggs went very well with another great appetizer, Stuffed Mini Peppers. You can put just about anything you like, or leave the center plain. Now if you are using a more modern deviled egg platter, chances are the center isn’t an issue.

The first recipe here – Deviled Egg Avocado – was originally made with Salmon Roe as the garnish. While I am a huge fan of Salmon Roe, I’m alone in this. The recipe for the eggs called for very little salt (only garlic salt); drawing the saltness from the roe. Hum, what could I put on the eggs that would bring out a bit more salt and be something my less adventurous family would eat? Logic dictated Bacon. Turned out to be a match made in heaven. Creamy, delicious with just a hint of spice.

Deviled Egg Avocado with Bacon
6 hard-boiled eggs
2 small avocado, soft
2 tablespoons mayonnaise
2 teaspoons lime juice
1/2 teaspoon garlic salt
1/4 teaspoon cayenne pepper
1 Strip of Bacon, cooked crisp

Cut boiled eggs in half lengthwise and carefully scoop out the yolks into the bowl of your food processor fitted with a cutting blade.

Cut the avocados in half, spoon avocados into the bowl with the yolks.

Process yolk-avocado mixture until smooth.

Add Mayonnaise, lime juice, and seasoning. Process until well-blended.

Fill a pastry bag fitted with a large star. Pipe filling into whites of the eggs.

Crumble cooked bacon into small pieces. Garnish eggs with bacon. Cover and chill until ready to serve.


This next recipe was a “back up” of sorts – I wasn’t all that sure of how “green” deviled eggs were going to be received. Would people find the color disturbing? Did they even like avocados? To be on the safe-side, a made a simple platter of deviled eggs, garnished with Chorizo so as to be in keeping with the whole Taco Bar theme of the day.

Deviled Eggs With Chorizo
6 hard-boiled eggs
1 tablespoon Red Wine vinegar
2 tablespoons mayonnaise
1/2 teaspoon garlic salt
1/4 teaspoon taco seasoning
1/8 teaspoon black pepper
1/4 lb Chorizo, crumbled

Cook up Chorizo meat, finely crumbled. Drain well. (Now would be a great time to cook up all the chorizo for the tacos, beans, stuffed peppers – if making).

Cut boiled eggs in half lengthwise and carefully scoop out the yolks into the bowl of your food processor fitted with a cutting blade.

Process yolks until a fine mill. Add Mayonnaise, vinegar and seasoning. Process until well-blended.

Fill a pastry bag fitted with a large star. Pipe filling into whites of the eggs.

Garnish eggs with about 1/8 teaspoon each crumbled chorizo. Cover and chill until ready to serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.