Recipe: Avocado deviled eggs

Written by Samantha Toy, Mayo Clinic dietetic intern

These avocado deviled eggs are a creamy, flavorful twist on a classic springtime appetizer. Packed with healthy fats from the avocado, they are both tasty and nutritious. Serve over mixed greens or pair with grilled chicken to add even more protein and vitamins.

Number of servings: 6

Serving Size: 2 halves

Ingredients

• 6 eggs, hard boiled
• 1 ripe avocado, peeled and pitted
• 1 ½ teaspoons lime juice
• 3 tablespoons light mayonnaise
• 1 teaspoon chopped parsley
• 2 teaspoons ground cayenne pepper
• 2 cloves fresh garlic, minced

Directions

Cut eggs lengthwise and remove yolks. Discard half of the yolks.

In a medium bowl, combine the rest of the egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper, and garlic. Spoon mixture into egg whites. Garnish with the rest of the chopped parsley.

Nutritional analysis per serving:

• Calories 113
• Total Fat 8.5 g
• Saturated fat 1.5 g
• Trans fat 0 g
• Monounsaturated fat 3 g
• Cholesterol 96 mg
• Sodium 108 mg
• Total carbohydrate 4 g
• Dietary fiber 2 g
• Added Sugars 0 g
• Protein 5.5 g

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