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Avocado Deviled Eggs

I remember exactly where I was when I tasted my very first deviled egg. Our next-door neighbors invited us over for a picnic and I specifically remember looking at a plate of halved eggs filled with pillows of yellow cream and asking my mom, “What’s that?” It was love at first bite, a love that only grew bigger as I popped the tenth one in my mouth.

I was later informed by my mother that deviled eggs aren’t good for you, which was why, I assumed, they were named after Satan. Of course, I thought! Everything that tastes good is bad for you, damnit! It’s only later in life that I came to realize that a little bit of mayonnaise won’t kill you. The French put homemade mayonnaise on everything!

While I’d never turn down a classic deviled egg, I set out to create a slightly healthier version. I crave protein and fat in my diet, and I’m always looking for thoughtful snacks that will satiate me on every level. My two favorite foods are eggs and avocados, so I thought, Why not put them together?!

This recipe uses hummus instead of mayonnaise. I added a little bit of olive oil to emulsify and some lemon juice to brighten it up (and to prevent the avocados from turning brown). There’s also the signature flavor of deviled eggs: mustard! You could make these fancy by adding micro greens on top. Sometimes I put a dollop of (cheap) caviar on top for parties.

I pipe the filling using a ziplock bag. Simple slice a tiny slit on one of the corners, et voilà, a piping bag! A finished deviled egg doesn’t travel well, but you could easily pack deviled eggs for a snack by putting a few egg whites in a container and a little bit of the filling in a plastic bag; cut a slit in the bag when you’re ready to eat them and pipe the filling right then and there!

This recipe makes half a dozen eggs, mainly because if I made a full dozen I would’ve eaten them all in one sitting! You could very easily double the recipe it to make an even dozen.


Avocado Deviled Eggs

6 eggs, hard boiled
1/4 cup hummus
1/2 avocado
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon mustard
1/2 teaspoon salt
1/4 teaspoon pepper

Here’s the simple technique I use to hard boil eggs. Place your eggs in a pot and fill with water until the eggs are just covered. As soon as I put the pot on the stove and crank up the heat, I set a timer for 15 minutes. When the timer goes off, the eggs are done. Transfer the eggs to an ice bath to stop the cooking (bowl filled with water and a little ice). After a minute in the ice bath they’ll be cool enough to handle. Take each egg out one at a time and crack them a few times on the counter to break the shell, and then put them back into the ice bath. This is what helps the shells come off easily when it’s time to peel!!!!

Peel and halve the eggs. Carefully scoop out the yolks and put them in your food processor. Add the remaining ingredients and whiz until smooth. Taste and adjust the seasonings accordingly. You can add a little more mustard, too, if you want more tang.

Spoon the mixture into a ziplock bag. When you’re ready to pipe the eggs, cut a small slit in one of the corners of the bag. Use both hands, one to guide and one to squeeze.

Top the eggs with a garnish, like some micro greens or finishing salt.

I hope you enjoy this fun, healthy take on a classic. I dare you not to eat them all at once!

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