avocado deviled eggs
avocado deviled eggs

VIDEO: Avocado Deviled Eggs Recipe

Posted on April 11, 2017 by Henry Ford Health Staff

If you find yourself with an abundance of hard-boiled eggs this Easter or Passover season, consider modifying the typical deviled eggs recipe to make it a little healthier, like these Avocado Deviled Eggs.

Swapping the usual mayonnaise and mustard for an avocado means more monounsaturated fats which are associated with better heart and brain health. Avocados also provide fiber and 20 different vitamins and minerals such as potassium, copper, magnesium and vitamins B, C, E and K.

Eggs, long demonized because of the amount of cholesterol found in the yolk, have been given the green light as scientists have found that the real culprit of high blood cholesterol is saturated fat and trans fats. So it’s okay to enjoy an egg, which contain the highest biological value of protein along with disease-fighting nutrients such as vitamin D, choline and lutein.

Beyond all the nutritional benefits, the real reason to make these avocado deviled eggs couldn’t be simpler — they are delicious!

Avocado Deviled Eggs
Yield: 16 servings

8 eggs, hard boiled
1 ripe avocado
1/3 cup Kroger non-fat Greek yogurt
2 teaspoons fresh lemon juice
½ teaspoon pepper
½ teaspoon paprika

Hard boil eggs. (Tip: Add a teaspoon of baking soda to the water to make the shells easier to remove later.) Remove shells, cut each egg in half lengthwise, and scoop out the yolks. Place yolks in a bowl to the side. Peel and pit the avocado and add to bowl of yolks. Use a handheld blender or food processor to puree together yolks and avocado until smooth and creamy. Add Greek yogurt, lemon, and ½ teaspoon pepper or to taste. Mix until smooth. Spoon yolk mixture into a piping bag and pipe into the middle of each egg white. (If you don’t have a piping bag, use a plastic storage bag and cut the tip off of one corner off to pipe the yolk mixture into the eggs. Or simply spoon it into the eggs.) Sprinkle with paprika and serve.

Cook’s Tip: It is best to serve these deviled eggs the same day that they are made because the avocado will turn them brown as it sits for too long.

NUTRITIONAL INFORMATION PER SERVING: 59 Calories; 4.5 grams Fat; 1 gram Saturated fat; 0 mg Cholesterol; 32 mg Sodium; 1.5 grams Carbohydrate; 1 gram Fiber; 3 grams Protein

Looking for more info and want to make an appointment with a registered dietitian? Call 1-855-434-5483 or visit henryford.com.

For more healthy recipes and nutrition advice.

Categories : EatWell

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