Avocado Deviled Eggs
This is a well know, classic recipe that gets an extra dose of good fats with the addition of avocado and a dash of heat from the hot sauce.
1/2 cup of mayonnaise
1 tablespoon country Dijon-style mustard
1 teaspoon caper juice or sweet or dill pickle juice
1/3 teaspoon freshly ground black pepper
1 ripe but firm avocado, halved, seeded, and peeled
1 teaspoon lemon juice
Bottled hot sauce
Snipped fresh chives (optional)
Place eggs in a single layer in a large Dutch oven. Add enough cold water to cover the eggs by it least one inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat. Cover and let stand for approx. 15 mins then drain. Run cold water over the eggs until cool. Peel eggs and cut in half lengthwise. Remove yolks and place in a large bowl. Set whites aside.
Mash egg yolks with a fork. Add mayonnaise, mustard, caper juice, black pepper, and hot pepper sauce, stirring to mix.
Chop avocados into 1/2 inch pieces; toss with lemon juice. Spoon egg yolk mixture into egg white half's. Place pieces of avocado on top. If desired, sprinkle with chives. Cover and chill in refrigerator 2-4 hours before serving.
*This recipe provides 24 servings*
Nutritional value per serving:
Fat: 7 grams
Cholesterol : 95 mg
Protein: 3 grams