Avocado-Deviled-Eggs10
Print Recipe

Avocado Deviled Eggs with Smoked Paprika

These Avocado Deviled Eggs are not only delicious but also heart healthy!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side/Appetizer
Servings: 12
Calories: 53kcal
Author: Kaylee Pauley

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

Serving: 1g | Calories: 53kcal | Carbohydrates: 1.6g | Protein: 3.4g | Fat: 4.2g | Saturated Fat: 1.2g | Cholesterol: 108.3mg | Sodium: 73.7mg | Fiber: 0.6g | Sugar: 0.2g