Avocado Deviled Eggs
Are you a person who is excited to go to a party and the first thing you pick up is a deviled egg. In fact, you could probably just eat deviled eggs for dinner or lunch and be just fine.
No? Just me? I certainly hope not!
Well if you are that person than I will be right next to you splitting the plate as everyone else looks on. I am perfectly okay with that. However, when I eat them I can feel myself gaining the weight and I thought to myself I need to make it just a tiny bit healthier for those of us that are okay with eating a plate full. Trust me you will not be disappointed in these avocado deviled eggs.
Another thing I love is avocado. I feel as though I could add it to just about anything and it will magically make it taste amazing. Probably not everything but I would eat it on just about everything. So my mind went crazy the other day when I thought about making these gorgeous little avocado deviled eggs. I probably could eat a tub of the filling and forget about egg white. Probably… no, I definitely could.
Avocado Deviled Eggs
6 hard boiled eggs
1 Haas Avocado
3 Tbsp Paleo Mayo (recipe can be found here)
1 tsp Smoked Paprika Divided
1/2 tsp No Salt seasoning (like Mrs. Dash)
Pinch of ground mustard
1 tsp of Olive oil
1/2 tsp Lime juice
Slice eggs in half and place the yellow parts into a food processor and set egg whites aside. Wash and scoop avocado out of skin and place in processor. Add in your mayo, lime juice, olive oil and spices (1/2 tsp of paprika) and process until smooth. Take a ziploc bag or an icing bag. Take a spatula and spoon into bag. Snip corner and squeeze into your egg white. Sprinkle paprika on top and serve!
- 6 hard boiled eggs
- 1 Haas Avocado
- 3 Tbsp Paleo Mayo (recipe can be found here)
- 1 tsp Smoked Paprika Divided
- 1/2 tsp No Salt seasoning (like Mrs. Dash)
- Pinch of ground mustard
- 1 tsp of Olive oil
- 1/2 tsp Lime juice
- Slice eggs in half and place the yellow parts into a food processor and set egg whites aside. Wash and scoop avocado out of skin and place in processor. Add in your mayo, lime juice, olive oil and spices (1/2 tsp of paprika) and process until smooth. Take a ziploc bag or an icing bag. Take a spatula and spoon into bag. Snip corner and squeeze into your egg white. Sprinkle paprika on top and serve!
I could eat on these avocado deviled eggs all day!
This particular recipe is paleo but you can use regular old mayo instead if that is what you have on hand. The avocado adds an earthy flavor to the eggs as well as giving them a creamier filling. The olive oil just keeps the filling fluid so that it stays more together instead of drying up. The lime juice keeps the avocado from spoiling too quickly and they will last longer. They will keep up to 2 days in the fridge (FYI they do not last that long in my house… :-))
Excuse me while I eat them all!
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Have a blessed week!
Deliciously,
Gabby