Recipe contributed by Grey Freylersythe, BS, NBC-HWC
If you like guacamole and deviled eggs, then you’ll probably love this healthier take on a common Easter snack. Not only are these delicious but they are healthy, too! Substituting avocado for mayonnaise brings heart-healthy monounsaturated fats, soluble fiber, and Vitamin C to the picnic table.
"There’s no right or wrong way to make this, season to taste and measure with your heart."
Main Ingredients
12 hardboiled eggs, cooked, cooled, and peeled
1 medium ripe avocado, peeled, pitted, and mashed
Optional Mix-Ins
Traditional: 2 tsp Dijon mustard, salt and pepper to taste, garnish with paprika
Fresh: juice of 1 lemon, 1-2 tbsp each finely minced fresh herbs (dill, thyme, chives), salt and pepper to taste, garnish with dill
Spicy: juice of 1 lime, 1-2 tbsp each finely minced cilantro and spring onions, 1 tbsp finely minced red onion, ½ finely minced fresh jalapeno (optional), salt and pepper to taste, garnish with finely diced fresh tomatoes tossed in chili powder.
Steps
Prepare your mix-ins of choice by making sure all herbs and fresh ingredients you are using are extremely finely chopped or pureed so they have a smooth texture in the deviled egg.
Slice cooled, peeled hardboiled eggs in half long-ways. Gently pop the yolks out into a small mixing bowl. Gently set the whites aside on a plate for filling later.
Mash the yolks and avocado together very well.
Add your mix-ins to the mashed yolks and avocado.
If the mixture is too thick, you can add more lemon or lime juice, or instead use a small amount of mayonnaise, sour cream, vinegar, or olive oil to thin it out.
Spoon or pipe the mixture back into the egg whites, garnish as desired and serve!
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