Pickled Pepperoncini Deviled Eggs Ingrédients: 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 Directions: Cut eggs lengthwise in half. Remove yolks, reserving whites. Mash yolks in a bowl. Add 1 teaspoon minced garlic from the pepperoncini jar and 2 teaspoons pepperoncini juice to the yolks. Stir in 3 tablespoons minced pepperoncini and the avocado; mash with a fork until smooth. Mix in 2 teaspoons of the cilantro, salt, and pepper until well combined. Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; insert a medium star tip. Transfer avocado mixture to the bag. Pipe the mixture into the egg whites, swirling upward to resemble Christmas trees. Garnish with minced red pepper, chili powder, and the remaining cilantro. Cut open and seed one large pepperoncini; slice into 12 small diamond shapes to top each "tree." Cover and refrigerate until serving. Save any extra pepperoncini for another use. Prep Time: 15 minutes | Total Time: 15 minutes Kcal: 85 kcal per egg half | Servings: 12 servings These Pickled Pepperoncini Deviled Eggs bring a festive twist to your holiday gatherings. Shaped to resemble mini Christmas trees, they combine creamy avocado, tangy pepperoncini, and aromatic garlic to create an appetizer that is both visually striking and deliciously flavorful. Each bite delivers a perfect balance of creaminess and zest, making it an unforgettable addition to your holiday spread. Perfect for festive occasions, this dish captures the holiday spirit with its vibrant green and red garnishes. This recipe is not only delightful to look at but also incredibly easy to make, allowing you to create a sophisticated appetizer that your guests will adore without much effort. Serve them chilled and watch them disappear from the table in no time!
