Give your deviled eggs a healthier, yet delicious flavor replacing the mayonnaise with avocado and lemon juice. I recently made these Avocado Deviled Eggs for my family being a little skeptical if it would be a big hit or not since my family loves mayonnaise. But they loved them! So I thought I would share this recipe with you. The avocado gives you that good fat that your brain needs, and the protein in the eggs provide that satisfied feeling of being full which plays a big role in weight loss and weight management.

Avocado Nutrition Facts: Avocados are a nutrient powerhouse containing only 50 calories in one-fifth of a medium avocado yet nearly 20 vitamins and minerals, including fiber, potassium, folic acid and vitamins K, E, C and B6.

Avocado Deviled Eggs

Makes 16          Time: 25 minutes

Ingredients:

• 8 eggs, hard boiled
• 1 ripe avocado
• 1/3 cup sour cream
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon dry mustard
• salt and pepper – to taste
• paprika

Directions:

1. Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks into a bowl.
2. Peel and pit your avocado and add it to your bowl of yolks. Use a handheld blender or a food processor to puree the egg yolks and avocado together until smooth and creamy.
3. Add the sour cream, lemon juice, mustard, and salt and pepper to taste. Mix until smooth.
4. Spoon yolk mixture into each egg white half with a teaspoon or a piping bag. Sprinkle with a bit of paprika and enjoy!  (Keep them covered in the refrigerator until ready to eat. It’s best to serve them the same day that you make them because they do start to brown the next day.)

Bon Appetit!