Mexican Deviled Huevos Served with Asian Fusion Wilted Spinach
This is a fun brunch idea but there is no need to limit yourself to only morning meals. I had this as a dinner one night and loved how light and delicate tasting yet filling this turned out to be.
Ingredients
- 1/2 Spanish Onion
- 3 Eggs
- 1 tbsp Sour Cream
- 1/2 tsp Rice Vinegar
- 1 Avacado
- 1 tsp Soy Sauce
- 1/8 cup Chopped Peanuts
- 2 large handfuls of Spinach
- Salt and Pepper to taste
- Makes: 2
Directions
- Place eggs in a pot of cold water and set the pot to boil. Once the pot begins boiling, wait 10 minutes and remove eggs from pot and place them into a bowl of cold water.
- Cube tomatoes with seeds removed and dice onions. Mix with salt, pepper and vinegar and set aside.
- Remove shell from egg and half eggs lengthwise. Remove yolk and mix with sour cream and 1/4 of an avocado. Throw in two or three dashes of your favorite hot stuff (cayenne peppers, hot sauce, etc.) to taste.
- Place egg mixture back into hollow boiled eggs.
- Place a wok or frying pan on high heat with enough oil to coat the bottom of the pan. Once hot, throw in two big handfuls of spinach, soy sauce and peanuts. Continue to stir till spinach is wilted ~2-3 min then remove from heat.
- Serve deviled eggs garnished with tomato mixture next to wilted spinach.
- Combine remaining tomato mixture with avocado for a nice Guacamole.
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