Deviled Guacamole Eggs
We're combining our two favorite appetizers into one: Deviled Guacamole Eggs! These deviled eggs have all the flavor and pizazz of regular deviled eggs, plus a little guacamole kick. They are mayonnaise free, so healthy to boot!
- 8 eggs
- 1/2 large avocado
- 1 tablespoon lime juice, 1/2 lime
- 1 tablespoon coconut oil, room temperature
- 1 dash hot sauce
- 1/2 roma tomato, minced, or 3 cherry tomatoes
- 1 tablespoon cilantro, minced, plus more for garnish
- salt and pepper, to taste
Fill a pot with a steamer attachment with about 3 inches of water. Bring water to a boil over high heat. Place the eggs in the steamer and set over the boiling water with a lid for 12 minutes. Immediately plunge eggs into ice water and cool completely. (You can boil them for 12 minutes directly in the water if you don't have a steamer.)
Peel the cooled eggs and cut in half. Put the yolks into the bowl of a food processor, blender, or bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash with a fork.
Stir in the tomatoes and cilantro, and season with salt and pepper.
Spoon the filing into the whites and garnish with extra cilantro. Serve immediately. If you are serving them later, store them in the fridge but let come to room temperature for 30 minutes before serving.
These have avocado in them, so they will brown if you wait a while before serving. Cover them tightly.
Source: Cooking with Coconut Oil by Elizabeth Nyland
Serving: 1 egg, Calories: 50 kcal, Carbohydrates: 1 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 82 mg, Sodium: 32 mg, Potassium: 67 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 146 IU, Vitamin C: 1 mg, Calcium: 13 mg, Iron: 1 mg