It’s Hump Day!
I have such a fun recipe to share with you all this morning that was inspired by the wonderful Anne over at Fannetastic Food. (Side note: if you are ever looking for inspiration for new recipes her site will do just that!)
Due to the ingredients I had in my house I modified her Healthy Deviled Eggs recipe slightly to include not only Greek yogurt, but also avocado!
I had an avocado on my counter that got ripe pretty quickly. It would have worked perfectly for a spread on toast, but I wanted to use the mushy fruit as an opportunity to try something new! (Tyler hates avocado, so the second he saw me whipping this together, he shook his head and said no way. That’s OK more for me 🙂 Don’t worry I left him some plain boiled eggs because I know they are his favorite. )
What I used:
- 6 hard boiled eggs
- 1/4 C of Greek Yogurt (or two heaping spoonfuls)
- 1 Ripe Avocado
- 2 tsp Dijon mustard (I used a mix of yellow and spicy)
- 1/8 tsp salt
- 1/8 tsp garlic powder
- 1 tsp lime juice
- 1/8 tsp Paprika
I have to take this time to brag just a little bit! These were by far the best boiled eggs I have ever made!
My mother always complains how her yolks get dark around the edges (and usually mine are too), but this batch was very good. I also made sure to use older eggs because that allows them to peel easier than fresh eggs.
Cut the eggs in half, place the yolks in a bowl and the whites in a separate dish.
Once I mixed the avocado and yolks together I of course taste tested the mixture. I loved it! If you don’t have yogurt on hand, you can easily make this recipe using just the avocado. Or, if you don’t have an avocado, you can use just the yogurt. Either way, these eggs are to die for!
Mix in the yogurt!
Scoop the mixture into the egg whites. I started to get so excited at this point! The avocado-yogurt mixture was so good I may or may not have been stealing spoonfuls in between every egg white filling. Guilty…
Garnish the eggs with plenty of paprika. Woolah. There they are! Avocado Deviled Eggs or as I like to call them, Green Eggs & Paprika!
I am a huge fan of Greek yogurt and avocado, but as I said earlier you can use either yogurt or avocado and these Healthy Deviled Eggs would still turn out amazing.
Since I loved how these turned out, I’m inspired to use avocado and Greek yogurt for my next recipe, Taco Dip! My beautiful mommasita makes the best taco dip, so I’m trying to get her recipe and substitute the yogurt and avocado for the cream cheese and mayo! Stay tuned for that master piece! 🙂
Have a wonderful Wednesday!
Question for the day:
- What healthy recipes have you made recently? What do you use to substitute for sour cream, cream cheese and mayo??