Green Migas Deviled Eggs

by Rachael Ray Show Staff 9:00 AM, March 25, 2016

Aired March 25, 2016

Serves 24 halved stuffed eggs

12 hard-boiled eggs
1 small, ripe, Haas avocado
Juice of 1/2 lemon or 1 small lime
1 plum tomato, seeded and finely chopped
1 large jalapeño pepper, seeded and finely chopped
3 tablespoons grated red onion
1 clove garlic, grated or pasted
2 tablespoons finely chopped cilantro or flat-leaf parsley
1 tablespoon olive oil
Salt and pepper
Green or red hot sauce to taste 
Crushed corn tortillas, preferred brand Xotchil
Chopped green onions


Halve eggs and mash yolks in a small bowl with avocado; dress with citrus juice. Add tomatoes, jalapeño, onion, garlic, cilantro, olive oil, salt, pepper and hot sauce to taste.

Fill a food storage bag with egg mixture and trim corner with scissors to form a disposable pastry bag. Fill egg white halves and top with crushed tortilla chips and scallions to serve.