Deviled eggs are a potluck staple and also a great addition to a brunch.  This healthier version swaps out the eggs yolks for avocado.  Dress them up with jalapenos, pico de gallo, or salsa for added flavor and to make them a little more fun!


12 large eggs
3 medium avocados
2 tablespoons lime juice
¼ teaspoon salt
¼ teaspoon pepper
Optional jalapenos, pico de gallo, or salsa for garnish


Fill a large saucepan with cool water and place on stove set to medium high heat. Slowly lower the eggs into the water one by one. Bring to boil, then reduce heat to a low boil and cook for 10 minutes. Drain and place eggs in large bowl filled with cold water.
Wait for eggs to cool (approximately 5 – 10 minutes) and remove the shells. Slice each egg in half lengthwise. Remove the yolks.
Arrange eggs on serving tray.
In a medium size bowl add the avocado, lime juice, salt, and pepper. Mash with a fork until well combined.
Fill each egg with the avocado mixture.
Optional: top with dice jalapenos, pico de gallo, or salsa.
Serve immediately.
To save for later: Boil and slice eggs and store in covered container. Just before serving, prepare the avocado mixture and then fill eggs and top with optional garnish.


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