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Jul 30, 2014 · Leave a Reply

Avocado Deviled Eggs

By The DAHLC @dahlcsocialmedia

Calories: 56          Protein: 2.7g          Carbohydrates: 1.9g          Total Fat: 4.3g          Saturated Fat: 0.8g
Cholesterol: 47.9mg          Sodium: 54.0mg           Fiber: 0.9g

Yield: Approx. 12 servings (serving size – ½ deviled egg)
Mayo Clinic Healthy Weight Pyramid serving: 1 fat

6 eggs, hard boiledAvocado Deviled Eggs
1 ripe avocado, peeled and pitted
1 ½ tsp. lime juice
3 Tbsp. light mayonnaise
1 tsp. parsley, chopped
2 tsp. cayenne pepper, ground
2 cloves fresh garlic, minced

Creative addition:
2 tsp. lime zest

Preparation
Cut eggs lengthwise and remove yolks. Set aside half the yolks in bowl and discard the others.

In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper and garlic.
Spoon mixture into egg whites and garnish with other half of chopped parsley.

Technique: By using acidity and spices we don’t need to add salt.
Taste: The garlic gives these eggs a little bite.
Try: Add a little more zest!
Tip: Avocados are a good source of monounsaturated fat and lutein, which may protect vision.

Printable version: Avocado Deviled Eggs recipe

Tags: Appetizer, Eat Well, Fit & Flavorful, Recipe, Recipes

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