My mom adds hard boiled eggs to her guacamole, so I thought why not add guacamole to hard boiled eggs? The results were lovely, and since I was testing them out for the blog, I actually enjoyed them for lunch.
These are a fun, “clean” snack or appetizer, not just as a green food for St Patrick’s day, but for anytime of the year. Loaded with a good dose of healthy fats and perfect for any dietary restriction – vegetarian, gluten-free, weight watchers, low-carb, paleo, and more!
Guacamole Deviled Eggs
Servings: 12 • Size: 1 piece • Points +: 1 pts • Smart Points: 1
Calories: 44 • Fat: 3 g • Protein: 3 g • Carb: 2 g • Fiber: 1 g • Sugar: 0.2 g
Sodium: 30 mg (without salt)
1 medium haas avocado (about 5 oz)
2-3 tsp fresh lime juice
1 tsp red onion, minced
1 tbsp minced jalapeno
1 tbsp fresh cilantro, chopped
kosher salt and fresh ground pepper, to taste
1 tbsp diced tomato
pinch chile powder (for garnish)
Peel the cooled hard boiled eggs.
Cut the eggs in half horizontally, and set the yolks aside.
In a bowl, mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
Scoop heaping spoonfuls of the guacamole into the 12 halved eggs. Sprinkle with a little chile powder for color and arrange on a platter.
Keywords: Guacamole Deviled Eggs
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