recipe and photography by Laurenda Marie
There is no better time than spring to incorporate gorgeous, healthful, greens into your diet. Throw spinach or kale into that fruit smoothie of yours, nosh on your favorite veggies in a beautiful rainbow salad, or just toss some nutritious, buttery avocado into your deviled eggs! This wholesome green fruit is actually the perfect substitute for mayo in this widely popular dish served on Easter.
Once you get past the color (hey, I think it’s pretty festive), these deviled eggs are rich in flavor and vitamins. Easter dinner doesn’t have to be full of empty carbs. Incorporate these tasty bite-sized treats for a healthy spin on a family favorite.
Avocado Deviled Eggs
makes 6 servings
- 6 hard-boiled eggs
- 1/2 avocado
- 1 tablespoon mayo (optional)
- 2 teaspoon dijon mustard
- 1 tablespoon hot sauce
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Paprika for garnish
Remove the shell from the hard boiled eggs and cut length wise. Remove the yolk and place into a medium mixing bowl. Add the flesh of 1/2 ripe avocado, mayo, dijon mustard, hot sauce, salt and pepper to the egg yolks.
Using a hand mixer, beat the yolk mixture on medium until creamy. Add yolk mixture to a piping bag and pipe into the boiled egg cavity. Garnish eggs with paprika and keep cool until ready to serve.
Laurenda resides in GR with her husband Daniel and their son Sawyer. She is a health food writer for LaurendaMarie.com, a Younique presenter, and a lifestyle and portrait photographer.