Avocado Deviled Eggs
I was quite surprised with these! I love regular deviled eggs so I wasn't sure about using avocado instead of mayo. BUT I really wanted to create a healthier version without using mayonnaise... AKA nasty soybean oil.
Enters the avocado 🙂
They last several days in the fridge. But I will mention this. After a couple days they start to brown or darken in color a little bit on top. It's just the mashed avocado turning color. They are still good to eat though! Once you bite into it, you'll see its normal color inside.
This healthy snack recipe is pretty cost effective if you ask me. A few eggs and an avocado and the rest is condiments and spices. Certainly worth a try!
The deviled eggs will provide protein and healthy fat for you...but not carbohydrates. So if you can, have something along with this to provide that for you. Obviously snacks are a great time to sneak in any veggies you like. So fill up on them!
Ingredients:
3 hard-boiled large eggs
¼ ripe avocado
1 tsp mustard (or Dijon mustard)
¼ tsp chili powder
¼ tsp paprika
Salt & Pepper, to taste (1/8 tsp or less)
Baby carrots (or other veggies) to have on the side
Directions
- Remove the hard shells from eggs and cut length wise. Remove the yolks and place into a medium mixing bowl.
- Add the avocado to yolks and mash together until smooth. Stir in the mustard and all seasonings.
- Evenly distribute the mixture to each egg white half. Sprinkle with more paprika if desired!
- Enjoy the deviled eggs with baby carrots or other veggies on the side for fibrous carbohydrates.
