Green Eggs, No Ham

Avocado Deviled Eggs 2

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

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)
Set eggs in a large saucepan, filled with enough water to just cover the eggs. Bring to a boil over medium-high heat. When the eggs have reached a rapid boil, cover and turn off heat. Let eggs stand on the stove for 20 minutes. Drain and rinse with cold water until eggs are cool enough to handle.
Slice eggs in half and scoop yolks into a medium bowl. Mash eggs with a fork until crumbly. Add avocado and continue mashing with the egg. Add celery salt, garlic powder and mayo, stirring until smooth.
Spoon or pipe filling into egg whites and garnish with a sprinkle of paprika. Chill in the refrigerator until ready to serve.

3 thoughts on “Green Eggs, No Ham

  1. Pingback: 8 Ideas for Easter Brunch Planning « Brooklyn Locavore

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