A big part of our Easter dinner was… green eggs and ham!
The ham was a spiral-cut ham from the grocery store that we baked and glazed. The deviled eggs, though, were a new recipe, with the green color coming from one of my favorite foods: Avocado!
Here’s how to make my Avocado Deviled Eggs.
Start with six peeled hard-boiled eggs, fully cooked and cooled. Cut them in half and scoop the yolks out into a bowl. Save the whites because you’ll be filling them later!
Add, to the yolks:
- One small avocado, pit removed, peeled, and diced.
- 2 tbsp mayonnaise
- 2 tsp lime juice (to keep the avocado from browning)
- 3 green onions, finely sliced, just the white and light green parts
- 1 clove garlic, grated or finely minced
- 1 pinch cayenne pepper
- 1 pinch smoked paprika
Mash everything together until smooth and creamy.
Put filling into a sandwich bag, cut off one of the corners, and use it as a piping bag to fill the eggs whites with the filling.
Top each egg with a light dusting of cayenne and paprika, as well as a single piece of green onion.
Ta-da! You’re done! Put them in your adorable duck-themed deviled egg tray and enjoy!
Don’t have a duck-themed deviled egg tray? Better add it to your shopping list!
The ducks are pretty cute, and the eggs are amazing. Creamy, flavorful, with a little bite from the spices, onion, and garlic. They’re a great twist on an Easter classic, but I’d make these any time of year!
I noticed, upon closer look, that the ducks on the tray actually have a worried look.
Turns out they have reason to be worried. I decapitated one while trying to fit the tray in the fridge. Dammit.
It was a clean break, and can be glued. But I still felt bad. Poor duck.
Scroll back up to the first picture in this post. See the broccoli side dish behind the ham? I’m going to teach you how to make that in an upcoming post.
Two healthy recipes in one week?
Keep it up, David!
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