Creamy & Delicious
What’s not to love about the combination of avocado, eggs, and cilantro? We’re not quite sure, which is why we are drooling over these fabulous Avocado Deviled Eggs! Perfectly creamy, delightfully fresh, and surprisingly savory, these deviled eggs are going to be on repeat in your kitchen all year round. Thanks to the small, compact size, they easily become the perfect appetizer, easy school lunch or party essential. These bite sized morsels are a guaranteed way to get the coveted comment– “How did you make these? I need the recipe!”–and keep everyone’s taste buds happy. Our only note: be sure to make extras because these eggs will disappear as fast as they arrive!
Nutrient Booster: Avocado
Not only does this recipe taste amazing, but it’s also incredible healthy. Nutritionally speaking, avocados have so many great qualities that can improve our health. Avocados contain many essential nutrients our bodies need while also possessing dietary fiber and monounsaturated fatty acids. Studies have shown that consumption of avocados is correlated with overall enhanced diet quality, a reduced risk of metabolic syndrome, and better nutrient intake (1). The intake of avocados could also be considered good for reducing the risk of cardiovascular disease and the lowering of LDL cholesterol levels (2). In fact, switching out common dietary fats with avocados has been shown to be a great strategy in the fight to bring down LDL levels and bring up HDL levels (the “good” cholesterol). For more avocado inspiration, try out our Creamy Broccoli and Avocado Soup. Your heart–and taste buds–will thank you for it!
Avocado Deviled Eggs
- 6 large eggs
- 1/3 cup mashed avocado
- 2 1/2 tsp salsa
- 1 tsp lime juice
- 1/2 tsp sea salt
- dash of pepper
- cilantro for garnish
- • Re-sealable plastic bag (like Ziploc)* or piping bag with a round tip
Fill a saucepan a little more than halfway with room temperature water, and place the pan over medium-high heat. Once the water reaches a rolling boil, add the eggs, lower to a simmer for 3 minutes then remove the pan from the heat. Let stand for 12 minutes (covered).
Gently tap the eggs against the counter to crack the shell in several places, then immerse in a bowl with ice water for a few minutes. This will allow ease when peeling the eggs.
Slice the eggs in half (length-wise). Gently remove the yolks either with your fingers or with a teaspoon. Place the yolks in a mixing bowl, and place the egg whites on a serving platter, sliced side up.
Using a fork, mash the yolks until they are in small pieces. Add the avocado, salsa, and lime juice into the bowl and mix until smooth.
Place the avocado filling in a plastic bag or pastry pipping bag. Pipe the filling into the egg whites so that it is slightly overflowing. To each egg, add salt, pepper, and cilantro. Serve immediately, or within 24 hours of preparation.
If using a plastic bag, push all the filling to one corner, press air out of the top, and snip one corner off with a pair of scissors. Extra deviled eggs can be refrigerated in an airtight container for a few days.
Serving size: 2 halves, Calories: 95 calories, Fat: 6 grams, Saturated fat: 2 grams, Carbohydrates: 1.5 gram, Sugar: 0.5 grams, Sodium: 235 milligrams, Fiber: 1 gram, Protein: 7 grams, Cholesterol: 185 milligrams
*Disclaimer: Triad to Wellness participated in a sponsored event with Hass Avocados in the fall of 2016. Triad to Wellness did not receive compensation for this recipe.
(1) Davenport AJ, Dreher M, Fulgoni VL, et al. Avocado consumption is associated with better diet quality and nutrient intake, and lower metabolic syndrome risk in US adults: results from the National Health and Nutrition Examination Survey. Nutrition Journal. 2013 Jan 2;12:1. https://www.ncbi.nlm.nih.gov/pubmed/23282226
(2) Millard-Hasting B, Peou S, Shah SA, et al. Impact of avocado-enriched diets on plasma lipoproteins: A meta-analysis. Journal of Clinical Lipidology. 2016 Jan-Feb;10(1):161-71. https://www.ncbi.nlm.nih.gov/pubmed/26892133