Avocado Deviled Eggs

Easter is around the corner, so as we were planning my mother's 60th birthday brunch with the family I thought this would be a perfect time to test out a new spin on a deviled egg recipe that I have been craving for a while.

Easter is all about celebrations, getting together with family, eating delicious food, and of course lots and lots of eggs. 

Avocados are one of my favorite cooking ingredients. Their healthy omega 3's are so powerful in burning belly fat and the smooth creamy texture is delicious in salads, sandwiches and even ice cream, yup I said it, ice cream. 

This powerful fruit is also an excellent substitute for mayonnaise in deviled eggs to make them healthier and less fatty, and who doesn't love that especially when you don't lose any of the yummy flavor. 

 We ate these delicious and creamy deviled eggs up.

They were so festive, especially with the teasing 55 degree weather we had this past weekend, and made everyone eager and excited for Easter. We have decided that a holiday Brunch with a bellini bar would be a super exciting way to celebrate over the traditional sit-down dinner.

Avocado Deviled Eggs

Ingredients
12 peeled hard boiled eggs
2 ripe avocado peeled and pit removed 

2 tsp whole grain dijon mustard
3-4 tbsp mayonnaise (or vegannaise) 

2 tsp fresh lime juice 
1 tsp freshly chopped parsley, plus more for garnish
Salt and pepper to taste

Cut eggs lengthwise and gently remove yolks. Set aside.

In a medium bowl combine egg yolks, avocado, dijon mustard, mayonnaise, lime juice, parsley and mash using a potato masher or two forks until nice and creamy. Season with salt and pepper to taste.

Add mixture into egg white holes with a spoon or to jazz up your deviled eggs, use a pastry bag with decorative tip and garnish with a chopped parsley.


Tip: for an even lighter version of this recipe, you can use only half the eggs yolks.
Recipe adopted by Mother Thyme
Photos by A Healthy Jalapeño