
Last year I made blue jello cups with Swedish fish in them to go with One Fish, Two Fish, Red Fish, Blue Fish. This year I made cupcakes with blue frosting topped with those same Swedish fish, as it was a quicker way to accomplish the same theme.
But then I also made avocado deviled eggs to go with Green Eggs and Ham. They were DELICIOUS and healthy, so I'm sharing the recipe! I originally found it on Pinterest because, let's face it, where else do you find recipes?!?! The original recipe was from California Avocados, but shared on this website: This Mama Cooks.
I made a few tweaks based on the ingredients I had, the amount I wanted to make, and personal preference which will be reflected in the recipe below.
Avocado Deviled Eggs
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: 24 deviled eggs
- Serving size: 1 deviled egg
- 12 hard-cooked eggs, peeled and cut lengthwise
- 2 fully ripened avocado, peeled, pitted and diced
- 2 tablespoon plain yogurt
- 2 teaspoons mustard
- 2 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Directions
- In a small bowl, place egg yolks; add the avocado and mash until smooth.
- Stir in yogurt, mustard, vinegar, salt and pepper, and mix thoroughly.
- Spoon into egg white shells or place in a ziplock bag and snip the corner to pipe into eggs, dividing equally.
- Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours. (Don't serve long after 3 hours as the avocado will start to darken.
I hope you enjoy this recipe. It's perfect for a green food-themed St. Patrick's Day or Easter, and it's healthier too ;-)

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