Avocado Deviled Eggs
These deviled eggs from Lemons and Basil are a healthier take on the classic. The replacement of mayonnaise with avocado creates a rich and creamy mixture that has all of the taste without the unnecessary oil.
6 sweda eggs
2 tablespoons light sour cream, 5.5% mf
to taste salt and pepper
1/4 teaspoon ontario hot sauce
for garnish paprikaShop this recipe
1. Boil the eggs. Add the eggs to a medium pot with enough water to just cover them. Bring the water to boil. As soon as it is boiling, turn the heat off, and cover the pot. Set a timer for 15 minutes.
2. In the meantime, combine the avocado, sour cream, lemon juice, salt, pepper and hot sauce in a food processor or blender.
3. Once the eggs are cooled, drain the water and peel the shells, then cut them in half length wise.
Scoop out the yokes and add the yokes to the food processor with the other ingredients. Blend until smooth.
4. Add avocado and egg mixture to plastic bag, cut off small corner and pipe filling into egg white halves.
Garnish with smoked paprika and pepper.