Avocado Deviled Eggs
Javan and I enjoyed eating these Avocado Deviled Eggs, while watching some college basketball last weekend. They’re rich, filling, and also healthy. We ate them for lunch, but I think they’d make a great party snack or appetizer!
I haven’t talked about avocados much lately, which is really a tragedy, because they’re one of my favorite foods! In this recipe I basically used the avocado to replace most of the mayo you would use in traditional deviled eggs. I think most people know that avocados are high in healthy fats. They have lots of heart healthy mono- and poly-unsaturated fats in them. They are also high in fiber, potassium, antioxidants, and even protein. Avocado oil helps your body use the fat soluble antioxidants, including vitamins A, E, D, and K…so this veggie provides you with both the antioxidants and the ability to use them! I call that a superfood!!! For more information on avocados check out this article.
Before we get to the recipe for the Avocado Deviled Eggs, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
- 6 Eggs (hard boiled)
- 1 Medium Avocado
- 2 Tsp Fresh Lemon Juice
- 1 Tsp Sea Salt (or to taste)
- 1/2 Tsp Freshly Ground Pepper
- 1/2 Tsp Organic Garlic Powder
- 1/2 Tsp Smoked Paprika
- 1 Tbsp Chives (Chopped)
- 2 Tbsp Light Vegan Mayonaise
- Hard boil your eggs, then place them in cold water for a few minutes (I usually drain mine, then add more water and ice).
- Peel the eggs, and cut them in half lengthwise. Scoop out the yolks, and place them in a bowl.
- Combine the remaining ingredients, except paprika, with the yolks and use a fork and/or pastry cutter to make the mixture smooth.
- Scoop spoonfuls of the mixture into each egg half, and sprinkle it with the paprika. Enjoy!
Note: if you'd like to make these ahead of time, make sure to keep the avocado pit in the yolk mixture and cover it tightly with parchment paper (make sure the parchment paper is actually touching the mixture). Scoop and serve when you are ready. It should last overnight.
By the way, my favorite way to make guacamole is with a pastry cutter
