Avocado Deviled Eggs
These avocado deviled eggs are great as a snack or side.
contains eggs
Ingredients
US
Metric
- 2 large eggs
- 1/4 large avocados (peeled and pit removed)
- 5 ml lemon juice (or vinegar (e.g. white distilled, apple cider), to taste)
- 5 ml olive oil (or avocado oil, as needed to adjust the consistency)
- 1 pinch salt ( to taste)
- 1 pinch black pepper (to taste)
- 1 pinch paprika (to taste)
Steps
- To hard-boil eggs, place in a medium to large saucepan and cover with water by about 1 inch. Bring the water to a boil, then turn off the heat and cover with a lid. Let sit for 12-13 minutes, then carefully transfer to ice waterPeel the hardboiled eggs, then slice in half lengthwise. Remove the yolks from the egg halves and transfer to a small bowl. Mash into small pieces with a fork. Add the avocado, lemon juice or vinegar, oil, salt, and black pepper. Mash with the fork to combine, adding more lemon juice or vinegar and/or oil to adjust the flavor and consistency as desired. Using two spoons, one to scoop and one to scrape, divide the egg yolk-avocado mixture between the egg white halves (~1 tablespoon each). Sprinkle the paprika over the tops of the filled eggs. Serve right away, or chill before serving if desired.
Nutrition (estimated, per serving)
| Calories | 70 |
|---|---|
| Protein | 3.5 g |
| Fat | 5.7 g |
| Carbs | 1.6 g |
| Fiber | 1.0 g |
| Sodium | 76 mg |
Source
Nutrition.gov (USDA) — Public domain (U.S. government work)