Love deviled eggs? Well, this deviled egg avocado recipes turns that loved appetizer into a light and tasty meal!
You cannot hold a proper Midwestern family reunion or potluck without certain dishes present. In my unofficial research, these are the dishes I have seen over and over again. They are as follows, creamy coleslaw, a good, old-fashioned German potato salad, macaroni salad, Jello salad, scalloped potatoes, mac and cheese, three bean salad, hash brown bake, creamed corn, baked beans and deviled eggs.
These dishes represent a slice of Americana. They are old-fashioned comfort food at it’s best. Recipes are passed down from generation from to generation without modifications (or slight if any). One of my favorite recipes has to be deviled eggs. While mac and cheese, potato salad and hash brown bakes make their appearances often throughout the year, deviled eggs only surface for the potluck style events or Easter. Which is a shame, because they are so darn good. I make deviled eggs as often as I can. I make simple deviled eggs with garden vegetables, Buffalo shrimp deviled eggs, and spicy southwest deviled eggs. While each recipe is absolutely delicious, none of them can be served as a meal.
A deviled egg avocado, however, CAN be served as a meal! This recipe starts with the perfect avocado. Picking an avocado can be tricky. A perfectly ripe avocado will yield slightly to pressure. If you purchase a hard avocado, allow it to sit out for a day to two. As soon as it begins to slightly yield to pressure place it in the refrigerator to slow down the ripening process. You want slightly firm, vibrant flesh to hold the egg salad. Speaking of egg salad, this egg filling is simple and unadorned. Hard boiled eggs ar chopped and tossed with plain Greek yogurt, stone ground mustard, salt, pepper, and paprika. The seasoned eggs mixture and the mild and smooth avocados make a light, healthy and filling dish. Fresh greens on the side round out the meal!
Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil and immediately remove from heat. Cover and let the eggs stand in hot water for about 10 minutes. Remove the eggs from hot water, and allow them to cool completely. When eggs have cooled, peel and chop each egg.
Place the chopped eggs in a bowl, and stir in the yogurt, mustard, salt and paprika.
Slice avocados in half and remove the pits. Divide the egg salad between all the avocados, filling in each cavity fully.
Amount Per Serving Calories 203Total Fat 17gSaturated Fat 3gCholesterol 82mgSodium 105mgFiber 7gSugar 1gProtein 6g