Chef Claudia Sandoval
Chef Claudia Sandoval has a way with food. But of course she should! Not only is she a winner of Gordon Ramsay’s MASTERCHEF series, as well as the host of MASTERCHEF LATINO, she is also this year’s TASTE AWARD Honoree for the OUTSTANDING PASSION Award.
For the holidays or for summer, Chef Claudia Sandoval has created a delicious recipe for Tajín Avocado Deviled Eggs. This dish feeds up to 24 of your family and friends, and it contains only three easy steps.
(Place it on a pastel plate to create an Instagrammable dish)
Tajín Avocado Deviled Eggs
Ingredients:
- 12 Hard Boiled Eggs, peeled
- ¼ cup of mayonnaise
- 1 Hass Avocado
- 2 tblsp. chopped cilantro, finely minced
- 1 tblsp. Lime juice
- 1 scallion, sliced
- Tajin to taste
Equipment Needed:
- Mixer
- Piping Bag
- Piping Tip
Makes 24 Deviled Eggs
Directions:
1) Peel eggs carefully and slice down the middle using one intentional slice with a clean sharp knife. Remove yolks and set in a separate bowl. Place egg white halves on a plastic lined cookie sheet to prevent sticking and damage to whites.
2) Prepare filling by adding Yolks, Mayonnaise, Avocado, Tajín and Lime juice to a food processor or mixer and whipping until incorporated. Fold in Cilantro. Put filling in a piping bag fitted with a star tip. Refrigerate for 30 minutes.
3) Fill each egg half with filling and garnish with scallions and an additional sprinkle of Tajín.
