I am no expert eggs-pert {yes, I just did that… tried to type egg expert and heard the play on words in my head and couldn’t resist!} when it comes to deviled eggs. In fact, before making these lovely little green Avocado Deviled Eggs, I had never actually made them. Gasp, I know! Somehow over the years, when it came to family get-togethers and meals, I typically either volunteered or got volunteered for salad or dessert, and occasionally bread. Probably because {A.} I really love salad and tend to eat a lot of it, and {B.} love sweets and enjoy trying out new and different recipes.So as it became tradition that I brought salad and/or dessert, it also became somewhat of a tradition that my sister brought the deviled eggs, among other things. Mom {and now dad} pretty much always took care of the meat and main sides. And over the years as we’ve been married, I’ve never found myself volunteering to bring deviled eggs to any get-togethers or dinner parties with friends. They seem to be one of those things where everyone’s grandmother or great-aunt made the best deviled eggs with onions, relish or some other secret ingredient, and none others could compare. So why bother?
Aside from that, I guess I never had the notion to make deviled eggs just for Josh and myself to eat at home. Do people do that? It seems odd to whip up some deviled eggs just to have around the house. But who am I to say, I make some pretty odd things in the way of food for us to eat on a daily basis, so no judgement if you’re the deviled-egg-whipper-upper-just-because kind.
Yes, I do realize I am rambling. But really, what do you have to say about deviled eggs? That they’re egg-cellent? Yup, there it is again, couldn’t help it :)
The truth is, these Avocado Deviled Eggs were pretty egg-cellent! And not only are they tasty, but they are healthier, as the avocados replace the mayonnaise, therefore eliminating the soybean oil and other unwanted additives and preservatives.
Soybean oil, along with other vegetable oils, is commonly mistaken for being good for you, but actually they are quite problematic as they easily become oxidized or rancid when exposed to heat from cooking, which leads to free radical damage in your body {which can cause cancer}.
Another issue with vegetable oils is that most Americans are consuming them in unprecedented amounts — up to 100 times greater than in the past. Which is concerning as they are rich in Omega-6 fats and our bodies are meant to concern omega-6 and omega-3 in equal amounts and many are consuming far too many omega-6 fats and too few omega-3 fats, causing our ratios to be more like 20:1 – 50:1 as opposed to the ideal 1:1.
Whew, sorry for the quick health lesson, see what happens when I’m not sure what else to write about, I start researching!
Anyway, back to these Avocado Deviled Eggs, I love the alteration in color as the avocado makes them a subtle shade of green. And instead of garnishing them with the typical paprika, try smoked paprika, so good! I used smoked paprika for the first time in this Balsamic Almond and Turmeric Dressing and am completely hooked! I throw it on pretty much all of our weeknight standards; fried eggs, roasted sweet potatoes, even avocado grilled cheese sandwiches.
If you are still reading through all my ramblings at this point, {bless you} what I’m trying to get at is, if you aren’t finished planning your Easter menu, or haven’t volunteered for a side to take to your family get-together, consider this tasty, healthy take on such a traditional staple!
Avocado Deviled Eggs with Smoked Paprika
Ingredients
- 6 large eggs hard-boiled, cooled & halved
- 6 yokes
- 1 avocado
- 2 tbsp light sour cream
- juice of 1/2 lemon
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/4 tsp sriracha sauce
- smoked paprika or pepper for garnish
Instructions
- Lay clean dish towel in pot and carefully add eggs, fold the towel over the eggs, then add 1/4 tsp baking soda and fill the pot with enough water to cover the eggs. {Found an article through Pinterest that explains how the baking soda changes the pH level, making the eggs easier to peel!}
- Bring the water to a rolling boil, then remove from heat and leave the eggs in the pot of water until cooled.
- While the eggs cool, combine the avocado, sour cream, lemons juice, salt, pepper and sriracha sauce in a food processor.
- Once the eggs are cooled, drain the water and peel the shells, then cut them in half length wise.
- Scoop out the yokes and add the yokes to the food processor with the other ingredients. Blend until smooth.
- Add avocado and egg mixture to plastic bag, cut off small corner and pipe filling into egg white halves.
- Garnish with smoked paprika and pepper.
Nutrition
Nutrition info regarding Mayonnaise taken from here.
