Pickled Pepperoncini Deviled Eggs
It's hard to resist these adorable deviled trees on our buffet table. The avocado filling has pepperoncini and cilantro for extra zip. —Carmell Childs, Clawson, Utah
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
Reviews
This is a lot of tedious prep for not much result. These were super bland, just taste like the avocado. No spice, no garlic. Disappointing, won’t make again.
To be honest, I was not a huge fan. My area only carries "normal" pepperoncini (without the added garlic) so I used those but added some minced garlic. I loved the flavor the pepperoncini brought to the eggs but I was not impressed with the avocado. The avocado did not add much to the flavor and it made the deviled eggs lose their convenience. Deviled eggs are great for parties because they can be prepared in advance and leftovers store well. However, due to the addition of the avocado, I could only make these right before the start of the event and leftovers did not keep well. On the plus side, they were a very pretty addition to the buffet table. I'd like to try a modified version of these recipe that leaves out the avocado.