Deviled Eggs – A Healthier Option
I learned how to make deviled eggs in Home-Ec Class during Junior High School and I remember eating so many that I got sick.Needless to say it took me awhile to recover and try them again, but after a bit of time, I was back in the deviled egg fan club.
With Easter upon us this weekend, I know many people will be pulling out their trusted old deviled egg recipe for family brunch or dinner. Nothing says Easter quite liked baked ham and creamy deviled eggs (let’s not forget stale peeps and jellybeans).
I created a new recipe for a healthier twist on this old classic. Traditional deviled eggs are usually made with a lot of mayonnaise, which not only is high in calories and fat, but doesn’t really hold up well unless refrigerated. Nothing sadder (or more likely to cause a food-born illness) than a deviled egg that’s been sitting out on the buffet for a few hours.
These healthier Avocado Cilantro Deviled Eggs are still creamy (thanks to the avocado instead of mayo) but have a little fresher taste (thanks to the cilantro and lime) with a slight kick from the dijon mustard.
Perfect for Easter or aspiring Junior High School students taking Home-Ec.
What are your go-to Easter meal dishes?
- 3 eggs, hard boiled
- 1 avocado, diced
- 1/2 tsp dijon mustard
- juice of 1/2 lime
- 1 tsp cilantro, finely chopped
- 1/2 tsp garlic powder
- salt and pepper, to taste
- paprika, for garnish
- Peel hard boiled eggs, carefully cut in half and place yolks in a bowl
- Add diced avocado to bowl with egg yolks and mash together with a fork
- Stir in dijon, lime juice, cilantro, garlic and mix together
- Season with salt and pepper as needed
- Place egg mixture in pastry bag (or ziploc bag with tip cut off) and pipe mixture back into hard boiled eggs
- Garnish with paprika