Spicy (and Healthy!) Avocado Deviled Eggs
My family has a lot of big gatherings in the spring. We’ve got a pile-up of birthdays and anniversaries, with Easter right smack in the middle of it all! With lots of family parties come even more appetizers and finger foods. Maybe it’s because they’re an easy, crowd-pleasing dish, or maybe it’s because Easter eggs are on our minds, but deviled eggs always seem to make an appearance at these parties.
I’ve always had a bit of a love-hate relationship with deviled eggs. I love how they taste, and I adore the little dish my Grandma serves them in, made specifically for deviled eggs—but I don’t love how unhealthy they can be. Don’t let these little eggs fool you! You may think that an egg is a healthy appetizer option, but it’s so easy to forget that mayo is responsible for making the filling so decadent and creamy!
This year, I’m on a quest to make a healthier, and even more delicious, deviled egg than what my family is used to. I think this avocado recipe has just enough of a spicy kick to do the trick. Now the biggest challenge is getting my hands on Grandma’s plate to serve them!
Spicy Avocado Deviled Eggs
Makes 24 deviled eggs
- 12 hard-boiled eggs
- 1 avocado
- ¼ cup Greek yogurt
- Juice from 1 lime
- ½ tsp pepper
- ¼ tsp salt
- ¼ tsp cayenne
- ¼ tsp chili powder
- Paprika or chives to garnish
1. Slice each hard-boiled egg in half lengthwise and very carefully scoop out the yolk.
2. Place the yolks in a bowl, and then peel and chop the avocado. Add it to the bowl with the yolks, then add the rest of the ingredients except for the garnish.
3. Use a fork to mix everything together until it is well combined and has a thick consistency.
4. Fill a piping bag or a baggy with a corner snipped off with the filling. Carefully fill each egg with the filling.
5. Garnish with a sprinkle of paprika or finely chopped chives.
Do you have a healthier deviled egg recipe that you love? Share with us in the comments!