Avocado Deviled Eggs

I love deviled eggs.  The more mayo, the better.  But of course, the more health conscious I become, the more I cringe at the fat and calories those luscious deviled eggs contain.  Lately, the guilt has become, well, really annoying.

So recently, when my brother’s family stayed with us, I learned that my niece makes her deviled eggs with avocado, sans the mayo.  Of course, I had to try them!

Avocado is rich with natural fat; in fact, it’s one of the fattiest plant foods we know.  But there’s so much GOOD in avocados–fiber, potassium, zero cholesterol and low in saturated fat to name a few–that they’re considered a superfood.

The avocado will mash beautifully with the yolks.  I must admit I initially missed the tang of all that mayo I’m used to, so start slowly.  Just add a few tablespoons of mayo to the avocado, and that will help ease the transition to a healthier deviled egg.

Indulge.  You’ll be glad that annoying guilt is gone!

Avocado Deviled Eggs

June 13, 2016

by Pam

Category Appetizers and Snacks

Ingredients

• 6 hard-boiled eggs
• 1 large avocado, ripe
• 2 tsp lime juice
• 3 tbs. mayo, if desired
• Salt & pepper
• Paprika, if desired

Instructions

1. Hard boil eggs per your favorite method. Cool and slice in half.
2. Remove yokes onto a plate. Scoop out avocado. Add to yokes and mash until lumps disappear.
3. If using, add mayo.
4. Add lime juice, salt and pepper to taste.
5. Spoon into halves. Garnish with paprika

Tags

avocado,

avocado deviled eggs,

eggs,

healthy deviled eggs