One thing that you will find on my Easter table without fail will be Deviled Eggs. If you are from the South you know that there is no such thing as an Easter celebration without Deviled Eggs. Furthermore, my Deviled Eggs will always be in the same white egg plate with gold trim that my grandmother always used. Now I am like my grandmother and use the same serving plate every single time.
There is one other thing I love almost as much as Deviled Eggs. It is something that I eat almost every single day. Avocadoes. Can I tell you how some avocado can completely change your salad, Ezekiel toast or eggs?
This leads me to a wonderful combination and tweak to your regular Deviled Eggs. If you want to make yours a little bit healthier, without the standard mayo, grab an avocado . . .
AVOCADO DEVILED EGGS
4 hard boiled eggs, peeled
2 tablespoons mashed avocado
1/2 teaspoon mustard 1/4 teaspoon lemon juice
Salt and pepper, to taste
Dill weed, to taste
Slice hard boiled eggs in half lengthwise. Remove yolk from whites and set in a bowl.
Add avocado, mustard, lemon juice, salt, pepper and dill weed.
Mix together until creamy.
Spoon into empty whites and sprinkle with Paprika.
Nutrition Information Per Serving:
Serving Size: 1 egg or 2 halves
Protein: 6 gram(s)
Fat: 6 gram(s)
Carbohydrates: 1 gram(s)
Sugar: 1 gram(s)
How much do you love Deviled Eggs? How do you make them? And do you have a favorite serving plate?
Enjoy Your Day!