Recipes | Avocado Devilled Eggs

edit9I’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.


The details


  • Prep time: 5 minutes
  • Cook time: 40 minutes
  • Yield: 8 delicious deviled eggs

What you’ll need


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  • 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

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Steps


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1. Boil the eggs until the yolk is hard enough. Peel them and let them cool.

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2. Cut the boiled eggs in half lengthwise and carefully scoop out the yolks into a small bowl.

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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.

edit74. Cut the remaining avocado half into quarters. Add 2 quarters to the avocado/yolk mixture and keep the rest for decoration.

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!


Enjoy!


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