Deviled eggs make a great appetizer for any party. They are great for BBQ’s, holiday parties, get togethers or whatever the occasion may be. I usually make classic deviled eggs, but today I am making Avocado Deviled Eggs.
The great thing about Avocado Deviled Eggs is that you replace most of the mayonnaise with avocado, so it decreases your caloric intake by half. The mixture of the avocado and a little smidge of mayonnaise gives you this beautiful creamy feel.
Both versions of deviled eggs are deliciously creamy. I really enjoy the touch of lime and garlic in with the avocado deviled eggs. The classic deviled eggs have a touch of mustard and are sprinkled with paprika which lends a different flavor.
Avocado v.s. Mayonnaise
CALORIE CONTENT – Two tablespoons of avocado contain 50 calories, while the same amount of mayonnaise contains 94 calories.
How about the fat you ask? Avocados contain half the fat of mayonnaise as well. Although it is true avocados are high in fat, it contains monounsaturated fat. This is what your doctor calls “good fat” because it helps to lower bad cholesterol, if you eat it in moderation of course.
FAT CONTENT – 1 cup of avocado has about 21 g of total fat, however, only 3.1 g are saturated fat, 2.7 g polyunsaturated fat and 14 g monounsaturated fat. (Healthy Fat)
FAT CONTENT – 1 tablespoon of mayonnaise has 10 g of total fat. 1.6 g is saturated fat, 6 g polyunsaturated fat and 2.3 g of monounsaturated fat.
Avocados are nutrient rich and holds many health benefits. Avocados are high in potassium and fiber, but low in cholesterol and sodium. There is a little bit of protein as well. This fruit, yes you heard me FRUIT, is chock full of health benefits, so don’t overlook it because of the high fat content.
INGREDIENTS
- 6 hard boiled eggs
- 1 ripe avocado, seeded and diced
- 1 tablespoon of mayonnaise
- 2 small cloves garlic, minced
- 1/2 teaspoon salt
- 3/4 – 1 tablespoon lime juice
Making Avocado Deviled Eggs
First, bring your eggs to room temperature as this will help to keep them from cracking in the hot water.
Place the eggs in a single layer in a pot and cover them completely with cold water. Bring the eggs to a rapid boil and turn off the heat, cover and let stand for 12 minutes. Remove the lid and drain the eggs. Fill the pot with cold water to stop the cooking process. Allow the eggs to cool for at least 10 minutes.
Peel the eggs, cut them in half, and remove the yolks. Place the yolks in a bowl. Slice the avocado in half, remove the pit, scoop out the flesh and dice it. Add the avocado, garlic, and salt to the bowl and mash with a fork. Add the lime juice and mayonnaise to the bowl and combine.
After you mix all the ingredients put it inside of a sandwich bag. Snip the tip off the end and pipe the avocado deviled egg mixture into the whites. I topped some with scallion and some with red pepper flakes.
These avocado deviled eggs are absolutely delightful. The balance of flavor is wonderful.
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