These delicious and healthy deviled eggs cover all the bases for today: they’re reminiscent of summer picnic fare in this beautiful weather, and they are green for St. Patrick’s Day! These are an easy, low carb alternative to deviled eggs, and paired with a salad would be a great lunch or dinner.
Recipe is for 2 people: 2 eggs per person. Easy to multiply.
- 4 eggs
- 1/2 avocado
- 1 tbsp light mayo OR plain greek yoghurt
- 1 tsp cayenne pepper
- 1 tbsp fresh lemon juice
- 1 tsp dijon mustard (any mustard will work)
- salt and pepper to taste
Optional garnish ideas:
- thinly sliced scallions or chives
- sprinkle or paprika
- finely chopped pickles
- finely chopped turkey bacon
1. Hard-boil your eggs: Place eggs in a saucepan and cover with cold, light salted water. Heat on high until water is fully boiling, then cover and turn off the heat. Set a timer for 12 minutes. After 12 minutes, immediately move eggs to a bowl filled with ice water.
2. Once eggs have cooled, roll on a hard surface until entire shell is cracked; this will allow you to peel them easily. Peel your eggs.
3. Cut peeled eggs in half and place yolks in a small mixing bowl.
4. To the yolks, add 1/2 an avocado and mash with a fork.
5. Add light mayo or greek yoghurt and all spices. Taste and season additionally as needed.
6. Use a rubber spatula to fully blend into a smooth consistency (you might be able to do this with a fork but a rubber spatula makes it easy).
7. Spoon filling into the egg white “boats,” or use a pastry/icing bag or ziplock bag with a hole cut out.
8. (Optional) Top with garnish of choice: I used a dusting of paprika and thinly sliced scallions.
Nutrition (per two eggs, or 4 halves):
- 252 calories
- 12.3 g protein
- 6.3 g carbs
- 20.6 g fat