Avocado Deviled Eggs Recipe

Traditional deviled eggs are made with the yolks from hard boiled eggs, mixed with mayo, mustard, and some sort of acid, like lemon juice or vinegar. The mixture then gets piped back into the hard boiled egg whites for a flavorful appetizer.

Deviled eggs are a dinner party classic that make for a quick, easy appetizer, a really good snack, or even an on-the -go breakfast. These eggs taste just like the version you grew up with-except they’re green! That’s because I’ve swapped out the mayo and replaced it with creamy avocado. Packed with protein and good-for.you fats, this healthy, simple snack comes together in minutes.

Avocado Deviled Eggs Process

Fill a large saucepan with water and bring to a boil. With a ladle, slowly lower the eggs into the water one by one. Reduce the heat to a low boil and cook for 10 minutes. Drain.

When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks and place them in a food processor. Arrange the whites cut-side up on a serving platter.

In a food processor, add the mayonnaise, lemon zest and juice, mustard, salt, pepper and avocado. Process until well blended and smooth, then transfer to a resealable plastic bag. With scissors, snip off a bottom corner from the bag. Using the bag like a pastry bag, pipe the yolk mixture into the egg whites.

If you don’t have a food processor, place ingredients in a mixing bowl and mash with a fork or a potato masher until smooth.

Garnish with a sprinkle of paprika.

Avocado Deviled Eggs Ingredients

6 omega-3 or pastured eggs, hard-boiled and peeled
1 ripe avocado , skin and seed removed
1 tablespoon Dijon mustard juice to the food processor bowl.
1 teaspoon grated horseradish
1 teaspoon iodized sea salt
Juice of 1 lemon
Paprika , to garnish