Avocado Deviled Eggs

Avocado Deviled Eggs are the perfect little healthy low carb snack during the week or perfect finger food appetizer for any party!

Hi Everyone! Brenda here!. I am excited to be here to help Amee out with a healthy recipe post while she is recuperating from her surgery!

A little about me:

My blog, Sugar-Free Mom, focuses on the added sugars and processed sugars in recipes so many recipes are naturally sugar- free or low sugar using fruits to sweeten recipes. You will find many grain free, gluten free, vegetarian and low carb recipes on my site. I also tend to share tree nut free recipes as my youngest has a tree nut and peanut allergy.

Let’s talk about snacks!

I try not to mindlessly snack during the day but when I do snack I often lean toward protein and healthy fats to fill me up.

A fabulous filling protein snack for me that always keeps me satisfied is eggs. I hard boil a dozen a week and tend to make quiches and other egg recipes often as well. I love 1 minute muffins that just need an egg and a few simple ingredients for the perfect quick breakfast for a busy momma.

Recently though I was getting bored of my regular hard boiled egg snack and saw my two ripe avocados on the counter and immediately knew what had to be done to take my basic and “getting bored with” snack into a more spectacular one!

Naturally green is always my first choice and avocados are my Go- To snack any time of day!

In fact, I don’t know about you but I could just eat a ripe halved avocado, grab a spoon and maybe some hot sauce and I’m a happy girl!

Being that it’s St.Patrick’s Day, I thought a fitting snack recipe just HAD to have some green in it or just wouldn’t be suitable to post today!

While this obviously isn’t a very Irish kind of recipe, it’s naturally green, it’s got a healthy fat and it’s full of protein too and that’ll just have to do. 🙂

Avocado Deviled Eggs

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Prep Time 10 mins Cook Time 12 mins Total Time 0:22

Yields 24 deviled eggs

Ingredients

• 12 eggs
• 1/4 cup mayo
• 1 large ripe avocado or 1 cup mashed
• 1 tbsp lemon juice
• 1 tbsp chopped dill pickles
• 1 tbsp yellow mustard
• 1/4 tsp celery salt
• 1/4 tsp salt
• 1/4 tsp pepper
• optional toppings: sprinkle of paprika, crisp bacon

Directions

1. Cover your eggs in water in a large saucepan and bring to a boil. Boil eggs for 12 minutes then remove immediately and place into an ice water bath.
2. Allow to cool enough to handle and you will easily be able to remove shells.
3. Slice eggs in half and scoop out the yolks.
4. Place all yolks into a large bowl then add the remaining ingredients.
5. Taste and adjust seasonings as needed.
6. Add filling into a pastry bag to fill each half.
7. Top with optional toppings if desired.
8. Keep refrigerated until ready to serve.

by Amee Livingston

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Sugar-Free Mom is a woman on a mission to reduce and eliminate added, processed sugars in her families lives. She focuses on using natural sugars and sugar free substitutes to create healthier versions of popular and beloved recipes. Since 2011, her blog has become the most popular sugar-free source on the web today. She has a devoted following of those looking to simply reduce sugar consumption, many who follow a low carb diet and many who have multiple allergies. Her readers can identify with her as her own children have tree nut, peanut, and soy allergies and she herself has a gluten and dairy intolerance. She is a mom who had to give up sugar, but still wants chocolate working hard to maintain her weight loss. With her 3 children who keep her very busy she strives to balance it all and still provide healthy, homemade meals that don’t require too much time in the kitchen. Her cookbook, Sugar-Free Mom, Naturally Sweet & Sugar-Free Recipes for the Whole Family is available now for order. Find her on Facebook, Pinterest, Instagram and Twitter.