I don’t think the world ever got a definitive answer as to what exactly made Dr. Seuss’s infamous “green eggs and ham” green, but these avocado stuffed deviled eggs may have just solved the mystery.
A fun twist on the classic, picnic finger food, this avocado version is a major update. Sure, deviled eggs are always a crowd-pleaser, but they can feel a little outdated. Adding avocado makes this old-school appetizer feel modern and trendy the way only avocado can. This fresh and flavorful update takes deviled eggs from Easter brunch at Grandma’s to Sunday brunch on Instagram.
No Mayo, No Problem
There’s nothing like avocado to take a recipe like these avocado stuffed deviled eggs up a notch. This updated classic is much healthier than the original. This recipe ditches the mayo that most recipes use in the filling, meaning you get to cut out tons of unhealthy, processed fat in favor of all-natural avocado oils. Avocados are great for adding creamy texture, the healthy way, and this avocado egg filling is just as rich and smooth as any traditional mayo-based filling.
Moreover, avocado adds delicious flavor the recipe that no mayo ever could. Mayo can be pretty divisive as it is, but even if you’re a die-hard mayonnaise lover, it’s hard to argue that it can hold a candle to avocado when it comes to flavor. And for those of us who are not team-mayo, this recipe is a great way to finally enjoy mayo-free deviled eggs.
Green and Clean
This avocado stuffed deviled eggs recipe is one of those clean eating hacks that makes healthy eating feel like an upgrade, not a sacrifice. Sure, our clean eating deviled eggs recipe offers another great healthy option using clean mayo. But this recipe cuts out mayo entirely and replaces it with delicious avocado. Hello, upgrade.
This fresh and flavorful recipe is prefect for brunches and breakfasts, plus apps and snacks. A fun and healthy update to a classic comfort food? Sam-I-Am won’t have any trouble convincing us to give these green eggs a try.
Yield: 12 Deviled Eggs | Serving Size: 2 Deviled Eggs | Calories: 94 | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Carbohydrates: 3 g | Fiber: 1 g | Sugars: 1 g | Protein: 6 g | Cholesterol: 149 mg | Sodium: 151 mg | SmartPoints (Freestyle): 1 |
- 6 hard boiled eggs, cut in half length wise
- 1/2 avocado, peeled, pit removed, and mashed
- 1/2 teaspoon lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon kosher salt
- 1 teaspoon smoked paprika
- 1/4 cup green onion, chopped
- Carefully remove the yolks from the hardboiled eggs. Place the yolks into a large bowl and place the egg halves on to a serving platter.
- Add the avocado, lemon juice, Dijon, garlic, and salt to the yolks and mash until smooth. Using a spoon or piping bag, fill the center of each egg half. Dust with the paprika and sprinkle the green onion over top. Serve cold.