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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
- 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
- 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.
- Allow to cool enough to handle and you will easily be able to remove shells.
- Slice eggs in half and scoop out the yolks.
- Place all yolks into a large bowl then add the remaining ingredients.
- Taste and adjust seasonings as needed.
- Add filling into a pastry bag to fill each half.
- Top with optional toppings if desired.
- Keep refrigerated until ready to serve.
Sugar-Free Mom is a woman on a mission to reduce and eliminate added, processed sugars in her family’s 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.