Ah, spring is in the air at long last. One thing that's always been a tradition in our house around Easter is deviled eggs. And man, oh man... I love me some deviled eggs. However, outside of my mother, I'm really the only one in the family that eats them. So, I guess you could say that deviled eggs aren't really a family tradition, but a mother-daughter tradition instead.
Another thing that both my mother and I love endlessly is avocado. I seriously feel as if avocado makes just about everything better. I wish that I could go back to my childhood and collect all the avocado and guacamole that I turned my nose up to then. Erf. What was I thinking?!
Sometime around Christmas this last year I decided to make some avocado deviled eggs because I thought the green color would be more festive than the traditional yellow. I topped them off with some pomegranate seeds and they were super delicious. It was all I could do to keep from eating the whole dish of them. So, I knew that I would have to go back and make them again closer to Easter.
This time I decided to top them off with a few different things, sort of inadvertently giving them a sort of Mexican feel with the hot sauce and jalapeños. And... much like avocados, bacon makes everything better! I also topped a few of them off with the traditional sprinkle of paprika for those of us that are a little less adventurous.
No matter what you top them off with, even if it's nothing at all, these avocado deviled eggs are absolutely amazing.
I served mine with a few lime wedges because I found a drop or two of added lime at the end just put these bad boys over the edge into a whole other realm of awesomeness.
Skinny Avocado Deviled Eggs
Servings: 12 • Size: 1 Deviled Egg • Calories: 65.1 • Fat: 4.8 g • Carb: 1.6 g • Fiber: 1.1 g • Protein: 3.3 g • Sugar: 0.1 g • Sodium: 44.1 mg
6 Whole Large Eggs, Hardboiled
1 Medium Avocado, Skinned & Seeded
1 Tbsp. Fresh Lime Juice
1 Tsp. Light Mayonnaise
Salt & Pepper to Taste
Optional Toppings: Bacon, Jalapeno, Hot Sauce, Paprika, Etc.
Remove and discard the shells from the prepared eggs; carefully cut each egg in half.
Scoop out the cooked yolk and place into a small bowl along with the avocado, lime, mayonnaise, and seasonings to taste.
Use a fork or a whisk to mash and mix everything up together until smooth and creamy.
Transfer the mixture to a piping bag or ziplock and pipe back into the center of the cooked egg whites.
Top accordingly if you would like.
Enjoy right away!
Leftovers can be covered and stored in the fridge, but they do start to discolor after about a day.