Avocado Deviled Eggs
The name “deviled eggs” refers to spicy seasonings and flavors. In today’s world, I relate “deviled eggs” to the high saturated fat content, making them deliciously devlish. I devised a new recipe to make these delicious little eggs into something more enjoyable, not only for your mouth, but also your mind!
Rather than using egg yolks and mayonnaise, I have replaced the original ingredients with a healthier fat (unsaturated fats), avocado! Furthermore, avocadoes are cholesterol and sodium free!!
Without getting too “sciencey” on you, saturated fats come from (mostly) animal sources and are solid at room temperature (butter, cream, egg, lard, coconut oil, etc.). These can be harmful for your cholesterol and lead to cardiovascular-related diseases. UNsaturated fats are not harmful on your body’s blood vessels and derive from mostly plant sources. Generally, they are liquid at room temperature (oil) and include essential nutrients that our bodies need!
Without further adieu, here are my AVOCADO EGGS!
This recipe yields 12 halves.
6 hardboiled eggs, cut lengthwise (only using 3 yolks, discard other 3)
2 teaspoons Dijon mustard
2 tablespoon lemon juice
¼ cup nonfat plain Greek yogurt
¼ teaspoon salt
¼ teaspoon pepper
Paprika to garnish
Using a hand mixer, blend avocado, 3 egg yolks, mustard, lemon juice, yogurt, and seasoning together.
Scoop the mixture into each egg half. Top with a sprinkle of paprika.