Looking for something healthy and tasty to bring to the Easter table this year? Try this twist on the traditional recipe with “Avocado Deviled Eggs!”
Avocado Deviled Eggs
- 8 eggs, hardboiled
- 1 ripe avocado
- 1/3 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- Salt and pepper
- Seasoned salt (optional)
Hard boil your eggs. Remove shells, cut each egg in half, lengthwise and scoop out yolks. Reserve yolks in a bowl to the side.
Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to puree together until smooth and creamy. Add sour cream, lemon, and salt and pepper to taste. Mix until smooth.
Spoon yolk mixture into a piping bag with a big star tip. Pipe into the middle of each egg white. Sprinkle with a bit of paprika and seasoned salt and enjoy! Keep them covered in the refrigerator until ready to serve!