Yesterday I made these easy, yummy, and healthy deviled eggs for my Fox 19 appearance! I remember every Easter, Christmas, or Thanksgiving my Granny making deviled eggs, now my mom usually makes them. After whipping these eggs out though, I think I just got a new job during the holidays! It's so funny, I used to call them 'debbled eggs', thinking they were actually doubled eggs because we used 2 parts of the egg!! The thought process of me as child was extraordinary to say the least.
I wanted to make an Easter staple with a healthier twist than using mayo! This recipe is also great for those who want to eat clean, taking the mayo out takes most of the preservatives and chemicals. I did not use and hand mixer or stand mixer for this only my whisk because I personally like my filling to be a little chunky, but for those who want them very creamy I recommend using a hand mixer.
To make this recipe a little funky you can add a dash of hot sauce to the filling, then top it off with a few dashes right before serving!
Ingredients
1 dozen hard boiled eggs peeled
1 1/2 ripe avocado
1 teaspoons sea salt
2 teaspoons pepper
1 teaspoon paprika
1/4 cup sweet relish
a dash of lime juice - to keep from browning, but is completely optional
Directions
1. Slice eggs into halves, the long way, carefully remove yolks and add to a large mixing bowl. Set them aside.
2. Combine all ingredients and mix well until smooth and creamy.
3. Place ingredients into a ziplock bag, cut the end, slowly pipe into boiled egg halves. You'll be using the ziplock bag like a pastry bag.
4. Garnish with paprika, cracked black pepper, and parsley.
5. Serve chilled or warm.
Stay hungry my friends...
Ray B.
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