St. Patrick’s Day awaits

Chef Gordo here!

With St. Patrick’s Day here, Gordo’s Cheese Dip is going green! Not exactly recycling (even though you should do that), but we are going green for St. Patrick’s Day! If you don’t already have a green meal ready, don’t worry! We’ve got you covered! You don’t want to get pinched at the table for lacking on green!

The best part of St. Patrick’s day is pulling out every item of green you have ever owned (because how often do you get to pull that green sparkly tank top out of your closet and it be socially acceptable?). Every food suddenly becomes green and it can either be a good look….or not so much (I don’t know about you but I will never find green eggs and ham appetizing no matter if I am here or there or anywhere). But some green foods can be fun! egg

Pro Tip: If you need something to be green and don’t want to just add food coloring, including avocado in you recipe can turn most anything green.

So Gordo’s decided to mix spring time with St. Patrick’s Day! When I think of spring time, I think of colored eggs, but maybe thats because my mind just goes straight to Easter and deliver eggs. Every year at this time, I visit family and end up eating my weight in southern food including ham, casseroles, and deviled eggs. And I love love love deviled eggs. So any chance to incorporate cheese dip into my family traditions is great!
The other day I was in my kitchen looking to through some things together for a quick snack, well this is what I came up with. With an avocado, eggs, Gordo’s Cheese Dip, and a few spices, magnificent deviled eggs came to be!

In looking into deviled eggs, because I have been curious since I was a kid as to why they are called deviled eggs instead of stuffed eggs or something along those lines, I found that deviled eggs actually came from Rome. But the term deviled was a British term that goes along with making a recipe spicy. So just a little fun fact you can impress you friends with!

Now, pros and cons of these. Pros are that they are super creamy and its great. The avocado mixed with the Gordo’s Cheese Dip adds a great element to your grandma’s deviled eggs. Also adding avocado to anything just makes it better in my opinion. But the con would be that you miss out on the traditional deviled eggs with relish and mayo, which is what makes it southern, or at least how I have always had them. Mixing up a classic is always fun though! So try it out and let me know what you think of this Gordo’s spin on a traditional deviled egg!

Avocado Deviled Eggsegg2


  • 8 eggs, hardboiled
  • 1 ripe avocado
  • 1/3 cup Gordo’s Cheese Dip
  • 2 teaspoons fresh lemon juice
  • salt and pepper
  • cayenne pepper to taste

Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side. Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to puree together until smooth and creamy. Add cold Gordo’s Cheese Dip, lemon, and salt and pepper to taste. Mix until smooth. Scoop into the middle of each egg white. Sprinkle with a bit of cayenne pepper and seasoned salt and enjoy! Keep them covered in the refrigerator until ready to serve.

Print or Share: