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Guacamole Deviled Eggs

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Guacamole Deviled Eggs

Deviled eggs always bring a crowd-pleasing touch to start a meal or small party. Using guacamole as the base is a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.

Ingredients

Servings  9   Serving Size   2 egg halves

  • 9 large eggs
  • 1 medium avocado, halved and pitted
  • 1 to 2 Italian plum (Roma) tomatoes, seeded and finely chopped (about 1/3 cup)
  • 1/4 cup finely chopped green onions
  • 2 tablespoons fat-free sour cream
  • 1 to 2 teaspoons finely chopped fresh jalapeños, seeds and ribs discarded (optional)
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter.
  3. Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together.
  4. Stir in the tomatoes, green onions, sour cream, jalapeño, lime juice, salt, and pepper.
  5. Using a teaspoon or small (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.

Cooking Tip: Be sure to remove the seeds of the tomato. Otherwise, they make the guacamole too runny.

Keep it Healthy: More egg whites were used than egg yolks to limit the saturated fat, which is found in the yolks.

Tip: For a fancy presentation, such as for a party or holiday appetizer, add the avocado mixture to a quart-size resealable plastic bag. Using kitchen scissors, snip a small hole in one of the bottom corners. Squeeze the mixture through the hole in a circular motion, creating swirls, to fill each egg white.

Nutrition Facts

Guacamole Deviled Eggs
CaloriesCalories
71 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
2g Per Serving

Nutrition Facts

Calories 71
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 42 mg
Sodium 129 mg
Total Carbohydrate 3 g
Dietary Fiber 2 g
Sugars 1 g
Protein 5 g

Dietary Exchanges
1 lean meat

 

Deviled eggs always bring a crowd-pleasing touch to start a meal or small party. Using guacamole as the base is a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.

Nutrition Facts

Guacamole Deviled Eggs
CaloriesCalories
71 Per Serving
ProteinProtein
5g Per Serving
FiberFiber
2g Per Serving
×
Calories 71
Total Fat 4.5 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.5 g
Cholesterol 42 mg
Sodium 129 mg
Total Carbohydrate 3 g
Dietary Fiber 2 g
Sugars 1 g
Protein 5 g

Dietary Exchanges
1 lean meat

Ingredients

Servings  9   Serving Size   2 egg halves

  • 9 large eggs
  • 1 medium avocado, halved and pitted
  • 1 to 2 Italian plum (Roma) tomatoes, seeded and finely chopped (about 1/3 cup)
  • 1/4 cup finely chopped green onions
  • 2 tablespoons fat-free sour cream
  • 1 to 2 teaspoons finely chopped fresh jalapeños, seeds and ribs discarded (optional)
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as complete.

  1. Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter.
  3. Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together.
  4. Stir in the tomatoes, green onions, sour cream, jalapeño, lime juice, salt, and pepper.
  5. Using a teaspoon or small (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.

Cooking Tip: Be sure to remove the seeds of the tomato. Otherwise, they make the guacamole too runny.

Keep it Healthy: More egg whites were used than egg yolks to limit the saturated fat, which is found in the yolks.

Tip: For a fancy presentation, such as for a party or holiday appetizer, add the avocado mixture to a quart-size resealable plastic bag. Using kitchen scissors, snip a small hole in one of the bottom corners. Squeeze the mixture through the hole in a circular motion, creating swirls, to fill each egg white.
 

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