Avocado and Cilantro Deviled Eggs

Who doesn’t love a good deviled egg?  But after realizing a typical deviled egg is packed with not so thigh slimming saturated fat, you begin to think, “are they really worth it?”  Well, discover this recipe for avocado, cilantro deviled eggs.  I know looking at the picture your thinking, a little Dr. Seuss is in store, maybe green eggs and ham?   Nevertheless,  these green eggs are delicious.

This recipe contains no mayonnaise;  therefore eliminating the “bad” fat part of the recipe.  Considering the health benefits of avocados, including vitamins and monounsaturated fats (decreased cholesterol, lower risk for heart disease and decreased risk of breast cancer) using them in this recipe makes this a healthy protein rich side dish.  Plus, it is always good to give a new twist on an old recipe.

Also, on a side note, because of the natural browning process of avocados, I suggest making them up right before serving or taking them to a party.  However; if your not afraid of a brown deviled egg, feel free to eat them as leftovers, I did.  They still tasted just as good.  If your wondering how to make easy hard boiled eggs here is how I make them  How to: Hard-Boil an Egg.

Yield:  12 deviled eggs

Ingredients:
  • 6 hard-boiled eggs, peeled
  • 1 ripe avocado
  • 1 tablespoon finely minced red onion
  • 1 tablespoon finely chopped fresh cilantro
  • 1/2 teaspoon lime juice
  • A few dashes of Cholula sauce
  • 1/2 teaspoon salt
  • fresh ground pepper to taste
  • extra cilantro for garnish


Directions
:

1.  Cut eggs in half lengthwise.  Carefully scoop out yolks and put into medium mixing bowl.  Place remaining egg white halves on plate and put into fridge.

2.  Cut avocado in half and remove pit.  Scoop out flesh of avocado from both halves and place in bowl with egg yolks.  Using a fork mash egg yolks and avocado until creamy.

3.  Add onion, cilantro, lime juice, Cholula, salt and desired pepper to avocado mixture.  Mix until thoroughly combined.

4.  Retrieve eggs halves from the fridge.  Using small spoon, scoop avocado, yolk mixture into egg halves.  Garnish with an extra cilantro leaf if desired.

5.  Serve immediately, before avocado begins to brown.

Adapted from: Rookie Cookie

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