Deviled Eggs- Hold the Mayo

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My friend was hosting a girl’s night after the holidays and we all agreed to bring something healthy.  As always, I wanted to use the ingredients I had in my fridge so I decided to make deviled eggs.  I substituted the mayo and used avocado.

Deviled Eggs with Avocado:

12 eggs

1 ripe avocado

2 slices bacon cooked crispy

1 tsp lemon juice

Salt and sriracha to taste

Smoked paprika

Place eggs in a saucepan and cover with cold water.  Bring to a rolling boil and shut off heat.  Keep on burner for 12 minutes and rinse with water and place in fridge.

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Once eggs are cooled, peel off shells and slice in half.  Add the 12 of the 24 yolk halves and avocado to a bowl.  Mash avocado and egg yolks together until smooth.  Add desired amount of salt and sriracha to yolk and avocado and mix together.  Add mixture to a plastic bag and cut the tip.  Squeeze all the mixture to one side of the bag and pipe avocado into the egg whites. Then top them with a small slice of crispy bacon and a dash of smoked paprika.

If you find that it’s a little dry you can add a teaspoon of greek yogurt, but I would only recommend this if the avocado egg mixture is looking dry.   This will only happen if the eggs are over cooked or if the avocado wasn’t that ripe.

My husband is not a huge deviled egg fan so I called over my 5 year old to be my test taster and he says, and I quote “MOM, that is SOOOO good! Can I have another one?”

My girl friends and my Jackson all loved them and there wasn’t one left over.  I would consider that a success.  Hope you enjoy them, just as much.