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Asparagus And Avocado Deviled Eggs With Jalapeño Ranch

Ranch Appetizer Vegetables
  • 6 fl oz Ken's Jalapeno Ranch Dressing
  • 8 each Egg Yolks, Hard Cooked
  • 1/4 cup Mashed Avocado
  • 1/4 cup Tomato, Diced (2Tbsp for garnish)
  • 1/4 tsp Salt
  • 1/4 tsp Black Pepper, Ground
  • 1/4 cup Asparagus, Grilled, Chopped Fine (28ea tips for garnish)
  • 14 each Eggs, Hard Cooked, Halved
  • 2 tbsp Sea Salt
  • 1.  Using a large mixing bowl, mix the egg yolks, mashed avocado, jalapeño ranch dressing, salt and pepper – mix well.
  • 2.  Fold in the diced tomatoes and grilled chopped asparagus.
  • 3.  Fill each egg halve with 1 tbsp of filling.
  • 4.  Top with a grilled asparagus tip, diced tomato and a sprinkle of sea salt.
  • 5.  Serve.

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