Quite possibly my favorite part of doing a Whole30 is the
mandatory encouraged consumption of avocados. Smashed up into guacamole, chopped up in a salad or scooped right from the shell, I’ll take them any way I can get them. Lately my go to breakfast has become scrambled or soft-boiled eggs, a piece of fruit and depending on what kind of day it is, a quarter or half sliced avocado. There have been days where avocado has appeared in all three meals–sliced for breakfast, guacamole on carnitas for lunch and diced in a salsa for dinner. Excessive, maybe, but I don’t ever regret it.
Avocados used to feel so sinful. Yes they’re packed with vitamins and nutrients, but with a hefty calorie and fat intake to go along with it. But balanced with the rest of a meal, the guilt is gone.
It’s not that I mind plain avocado, but with all my consumption I kept looking for new ways to integrate it into my meal. I remember coming across a recipe in my Pinterest feed touting deviled eggs with avocado mashed in. I was intrigued. And after my recent Secret Recipe Club post, we all know how much I love deviled eggs.
They may not look the prettiest, but they taste divine. And they feel more wholesome. The avocado adds a rich, creaminess and only requires a tad bit of mayo to balance everything out. We enjoyed these as a treat during the Oscars. In reality, this recipe should serve more than 2, but they were so good, we easily devoured them in a few minutes.
Avocado Deviled Eggs
- 8 eggs
- 1 ripe avocado
- 2 tbsp c mayo, preferably homemade
- 1 tbsp celery salt
- 1 tsp garlic powder
- paprika for garnishing (optional)