Healthier, dairy-free and paleo friendly deviled eggs with a flavorful guacamole kick. The perfect protein-packed snack or party food.
I used to think deviled eggs were really weird. It probably goes back to when I was convinced I hated mayo. Okay, I still don’t not a mayo lover, but I also am not one of those people who won’t eat anything that’s been on the same plate as mayo, either. I feel like that’s rare. Mayo neutralism. It seems to be one of those polarizing things like eggnog.
Now eggnog I do feel very strongly about. In a love way. But mayo? Meh…I guess I just don’t really care, which is probably why I don’t use it. And I definitely didn’t use it here, but I guess what my point was is that I thought I hated deviled eggs because I thought I hated mayo. Kind of how I now “hate” hollandaise sauce, but really only because I haven’t tried it, and I won’t try it because I know deep down that I will probably like it, and the last thing I need in the world is to like yet an other thing that is filled with unnecessary calories. My love of pizza and chocolate has that covered. Oh, and eggnog.
One day I went over to my friend Emily’s house, and there were green deviled eggs. Ummm can we talk about how I just realized that these are green eggs….like green eggs and ham. I am freaking Dr. Seuss over here, but I just realized it. I should have rhymed this entire post, but then it would have been like that awful rhyming episode of How I Met Your Mother. I love that show, but that episode was the worst.
Okay, I’m sorry. There were green eggs, and I don’t remember if she called them guacamole deviled eggs or if that’s just what they reminded me of, but it was love at first bite. So much love that I had to recreate them. The result is a fresh, flavorful and totally addicting deviled egg that is unlike any you’ve had before.
- 12 hard boiled eggs
- 1 medium avocado, peeled and pitted
- 1/2 lime, zest & juice
- small handful fresh cilantro, finely chopped
- 1 cloves garlic, finely chopped
- 1 tbsp finely chopped jalapeno
- 1/2 tsp cumin
- dash red pepper flakes
- generous pinch each salt and pepper
- cayenne pepper for topping
- Split hard boiled eggs length wise and scoop the yolks out into a medium mixing bowl. Add avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, red pepper, salt and pepper to egg yolks and beat until well combined (I used an immersion blender).
- Use a piping bag, extra small cookie scoop or spoon to transfer egg yolk mixture evenly between the egg whites (you may have some extra left over). Top each egg with a small pinch of cayenne pepper. Eggs are best served day of, but leftovers may be refrigerated in an airtight container for 3-5 days.