Mexican Chorizo-Stuffed Deviled Eggs

Ingredients

• 8 Eggs
• 4 ounces Ground Pork
• 1 tablespoon Ancho Chili Powder
• 0.5 Avocado
• 1 tablespoon Cilantro
• 1 teaspoon Lime Juice

Instructions

1. 1

   Hard boil eggs for 11 minutes, then shock in ice water and peel.

2. 2

   Sauté ground pork with ancho chili, cumin, and garlic powder until crispy; drain excess fat on paper towels.

3. 3

   Slice eggs lengthwise and remove yolks.

4. 4

   In a food processor, blend yolks, avocado, lime juice, and half the crispy pork until ultra-smooth.

5. 5

   Transfer mixture to a piping bag with a star tip.

6. 6

   Pipe the mousse into the egg whites and top with remaining crispy pork crumbles and fresh cilantro.