Beth's Avocado Not-So-Deviled-Eggs

Beth's Avocado Not-So-Deviled-Eggs
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 80.7
  • Total Fat: 4.8 g
  • Cholesterol: 98.0 mg
  • Sodium: 92.0 mg
  • Total Carbs: 2.0 g
  • Dietary Fiber: 0.5 g
  • Protein: 6.5 g

View full nutritional breakdown of Beth's Avocado Not-So-Deviled-Eggs calories by ingredient
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Introduction

I remember growing up I loved deviled eggs. My family always had them at picnics and still do. But as I grew up and my tastes matured, I found I can't really stand the texture of mayo and I don't really like pickles. So this is a different take on the classic treat that uses avocado and cream cheese.

Also, UNDER 100 cals! Bonus!
I remember growing up I loved deviled eggs. My family always had them at picnics and still do. But as I grew up and my tastes matured, I found I can't really stand the texture of mayo and I don't really like pickles. So this is a different take on the classic treat that uses avocado and cream cheese.

Also, UNDER 100 cals! Bonus!

Number of Servings: 6

Ingredients

    6 Large Hard Boiled Egg
    25 grams Celery
    25 grams Cucumber (peeled)
    25 grams Green Pepper
    25 grams Avocados, California (Haas)
    56 gram(s) Trader Joe's Light Cream Cheese
    0.25 tsp Salt-free Mrs. Dash Seasoning Blend Table Blend
    1 tsp (5g) Yellow Mustard

Tips

high in protein and healthy fats,this is a delicious treat for after a work out.

Also I wanted to mention, as in many of my recipes, I used the lowest sodium ingredients I could find, and remember, the nutrition information is based specifically and exactly on what I used.

Also, I'm sorry if measuring by mass is difficult for some of you, but grams are the most accurate unit to use for the purpose of nutrition analysis, so just FYI I use a $15 kitchen scale from Walmart and it works just fine for my purposes.
Enjoy!


Directions

Bring a pot of water to a rolling boil and gently deposit eggs in water. (I use tongs to do this). Set a timer for 15 minutes and get out your knives.

Chop, dice or shred your veggies how you want. They will be going in a food processor anyways so you're really only chopping to make sure the veggies are evenly distributed when you process the yolk mixture.

The eggs should be done now, drain the water from the pot and fill with very cold water, maybe even ice if you like. They will need to be cool enough to handle in a few minutes.

Process celery, cucumber, green pepper, avocado, yellow mustard, and cream cheese until a paste forms.

Peel the eggs and cut them in half. Remove the yolks to create 12 little egg boats and process 3 of the yolks (that's 6 halves!) with the paste. You can throw the other yolks away or feed them to the dog...

The rest is up to you, you can spoon it into the egg boats or, like me, use a ziplock baggie as a piping bag. Unless you have a piping bag, of course, in which case, I'm sure you'll use that. =P

Serving Size: Makes 6 servings of 2 "egg-boats"

Number of Servings: 6

Recipe submitted by SparkPeople user WEIRBETH.

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