Guacamole Deviled Eggs

×

Guacamole Deviled Eggs

Deviled eggs always bring a oversupply-pleasing touch to start a meal or minor political party. Using guacamole as the base of operations 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 big eggs
  • 1 medium avocado, halved and pitted
  • 1 to 2 Italian plum (Roma) tomatoes, seeded and finely chopped (almost i/iii cup)
  • 1/4 cup finely chopped greenish onions
  • 2 tablespoons fat-free sour cream
  • 1 to ii teaspoons finely chopped fresh jalapeños, seeds and ribs discarded (optional)
  • ane i/ii teaspoons fresh lime juice
  • one/4 teaspoon table salt
  • Compression of pepper
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)

Directions

Tip: Click on step to mark as consummate.

  1. Add the eggs to a big pot. Make full the pot with enough water to cover the eggs. Bring to a boil over high estrus. As presently as the water comes to a eddy, remove the pan from the heat. Cover. Allow stand for x minutes. Bleed. Transfer the eggs to a bowl filled with cold water.
  2. When the eggs are cool plenty to handle, remove the shells. Slice each egg in one-half lengthwise. Remove the yolks. Add together 2 whole egg yolks to a medium bowl. (Save the remaining seven egg yolks for another utilise.) 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 foam, jalapeño, lime juice, salt, and pepper.
  5. Using a teaspoon or small (1-inch) portion scoop, identify the avocado mixture into each egg white half, dividing the mixture every bit. Sprinkle each with ane/4 teaspoon cilantro.

Cooking Tip: Be certain to remove the seeds of the tomato. Otherwise, they make the guacamole as well runny.

Keep it Healthy: More egg whites were used than egg yolks to limit the saturated fat, which is plant 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 purse. Using kitchen scissors, snip a small hole in one of the bottom corners. Clasp the mixture through the hole in a circular motion, creating swirls, to fill up each egg white.

Nutrition Facts

Guacamole Deviled Eggs

CaloriesCalories

71 Per Serving

ProteinPoly peptide

5g Per Serving

FiberFiber

2g Per Serving

Cost Per ServingCost Per Serving

$0.35

Nutrition Facts

Calories 71
Total Fat iv.five thousand
Saturated Fat ane.0 thousand
Trans Fat 0.0 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 2.v g
Cholesterol 42 mg
Sodium 129 mg
Full Saccharide 3 g
Dietary Cobweb ii yard
Sugars 1 g
Protein 5 g

Dietary Exchanges
1 lean meat

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

Nutrition Facts

Guacamole Deviled Eggs

CaloriesCalories

71 Per Serving

ProteinPoly peptide

5g Per Serving

FiberCobweb

2g Per Serving

Cost Per ServingCost Per Serving

$0.35

×
Calories 71
Total Fat iv.5 1000
Saturated Fat i.0 g
Trans Fat 0.0 thou
Polyunsaturated Fat 0.5 chiliad
Monounsaturated Fatty ii.v g
Cholesterol 42 mg
Sodium 129 mg
Total Sugar three g
Dietary Fiber 2 g
Sugars ane g
Protein five g

Dietary Exchanges
1 lean meat

Ingredients

Servings   nine Serving Size   2 egg halves

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

Directions

Tip: Click on step to mark every bit consummate.

  1. Add together the eggs to a big pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high rut. Every bit soon as the water comes to a eddy, remove the pan from the heat. Cover. Permit stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold h2o.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add two whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another apply.) 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, greenish onions, sour cream, jalapeño, lime juice, salt, and pepper.
  5. Using a teaspoon or modest (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/four teaspoon cilantro.

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

Go along it Healthy: More than egg whites were used than egg yolks to limit the saturated fatty, which is plant 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 pocket-sized hole in 1 of the bottom corners. Squeeze the mixture through the hole in a circular move, creating swirls, to fill each egg white.

American Center Association recipes are developed or reviewed past nutrition experts and meet specific, scientific discipline-based dietary guidelines and recipe criteria for a salubrious dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high claret pressure, heart affliction and/or other conditions or seeking depression-sodium, low-fatty, low-sugar, low-cholesterol or low-calories recipes. Notwithstanding, this site and its services do non constitute medical communication, diagnosis or treatment. Always talk to your health care provider for diagnosis and handling, including your specific dietary needs. If you have or suspect that yous have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Middle-Check recipe certification plan or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without demand for further request, to link to or share AHA-ain recipes provided that no text, ingredients or directions are altered; no substitutions are fabricated; and proper attribution is made to the American Heart Association. See full terms of use.