Deviled eggs– you either love ’em or hate ’em. I fall into the love ’em category and have been deemed the official deviled egg maker in the family. From Thanksgiving to Christmas, to Easter- they’re on my “to bring list”.
They also happen to be the perfect breakfast and really only call for a handful of ingredients. PLUS, if you can hard boil some eggs during a meal prep session over the weekend, you’re like more than 50% done to making deviled eggs.
Now with Easter around the corner I’ve been racking my brain on ways to lighten up traditional Easter items and also keep in line my philosophy of KISSing it (Keep it simple, Shannon). So why not just swap out one little ingredient and call it a [healthier] day?! Okay, and maybe add one extra topping for color and sweetness.
Repeat after me: OUT with the mayo, IN with the avocado.
I don’t know about you, but I’d buy a T-shirt that says that.
KISS Tip #1: Lime juice gives this delicious mixture the perfect hint of tang, but also helps keeps the avocado from turning brown!
KISS Tip #2: Make a half batch of these (3 hard-boiled eggs) and put with a slice of whole grain toast and some fresh fruit for a perfectly balanced breakfast!
KISS Tip #3: If you’re the type of deviled egg lover that craves sweet and can’t imagine your eggs without sweet relish, ditch the cranberries and add 1 Tbsp of relish to the egg-avocado mix!
Avocado Deviled Eggs
- 6 eggs, hard boiled, halved
- 1 large or 2 small avocados
- 1 tsp dijon mustard
- 1 tsp lime juice
- 2 Tbsp dried cranberries, chopped
- 1/4 tsp paprika + sprinkles
- Salt & pepper to taste
- Remove the cooked yolks from the hard boiled eggs and place into a bowl.
- Remove pit from avocado and scoop avocado into the bowl.
- Add dijon mustard, lime juice, paprika, salt & pepper and mash together with fork.
- Add the mixture to the egg halves, top with chopped dried cranberries and sprinkle additional paprika, if desired.