Ditch Mayo for Avocado in Deviled Eggs
By Krystyna Chavez
Yesterday I attended a snack convention, which was a little overwhelming but I learned a lot about where the world of snacks is headed and what consumers are interested in. Basically people want to get more fruits and veggies into their diet while not compromising on taste or gaining weight...shocker. One of my favorite stands was of course Avocados from Mexico.
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I personally really love avocado and grew up eating it whether in guacamole, sliced in a taco, or with huevos rancheros for breakfast. You can use it in so many ways and they are packed with nearly 20 vitamins and minerals like vitamin B, E, and K, and are only 50 calories per ounce containing "good fats" you don't have to feel guilty about.
Below is a recipe to make deviled eggs, but instead of using mayo it calls for avocado. It's just as good as regular deviled eggs just a little creamier and healthier, definitely a must-have! For more deliciousness with Avocados from Mexico visit their site.
Related: Delicious Avocado Recipes You've Never Tried
Ingredients
8 hard-cooked eggs
2 ripe avocados from Mexico, peeled and diced
2 tablespoons lemon juice
1 tablespoon grated horseradish, drained
1/8 teaspoon ground red pepper (cayenne)
½ teaspoon salt
¼ teaspoon black pepper
Peel eggs and cut in half lengthwise. Remove yolk and place in bowl with avocado and lemon juice; mash until smooth. Stir in horseradish, salt and peppers. Fill egg white halves with tablespoon of mixture; sprinkle with herbs if desired.
Have you ever had avocado deviled eggs?
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