I’ve had avocados in my kitchen for a while. Instead of eating them the breakfast way, I decided to use them in deviled eggs. I’ve made deviled eggs plenty of times in the past, but this time I wanted something a little healthier. Instead of the usual unhealthy fats from mayonnaise, avocados offer the same creamy and delicious taste, but at a fraction of the calories.
- Prep time: 5 minutes
- Cook time: 40 minutes
- Yield: 8 delicious deviled eggs
What you’ll need
- Eggs (I used 4 for this recipe)
- 1 avocado
- 1 tablespoon of lemon or lime juice
- 1 tablespoon of mayonnaise (squint really hard to see it)
- 1 teaspoon of garlic powder
- 1 teaspoon of cayenne pepper
- 1/2 teaspoon of salt
1. Boil the eggs until the yolk is hard enough. Peel them and let them cool.
2. Cut the boiled eggs in half lengthwise and carefully scoop out the yolks into a small bowl.
3. Cut the avocado in half, and add one half to the yolks. Mash the egg yolks and the avocados (preferably with a fork). The other avocado half will start to turn brown. It’s totally fine. Simply scrape off that piece with a knife when you’re ready to use it.
5. Stir in the mayonnaise, lemon juice, garlic powder, and some cayenne pepper into the yolk/avocado mixture.
5. Fill the egg whites with yolk mixture using a piping bag or spoons. Cut the remaining avocado pieces into tinier slices. Use them to decorate your deviled eggs. Sprinkle your left over cayenne pepper, and voila!