Need a new breakfast but on a low-carb, Paleo, or gluten-free diet? These Avocado Deviled Eggs are just the food you are looking for!
4 eggs, hard-boiled, peeled and halved with yolks removed
1 medium avocado, ripe, peeled, and diced
1 dash hot sauce
1 teaspoon caper juice
salt and pepper to taste
sliced gherkins to garnish
paprika to garnish
If you haven’t boiled your eggs yet, let’s do that first.
Place eggs in a pot and cover with water until the water is one inch above the top egg.
Bring to a boil.
Reduce the heat to medium, and cover.
Move pot to a burner that is not hot.
Let sit for 12 minutes.
Drain the water and plunge your eggs into an ice bath for 5-10 minutes.
Store in the fridge until ready to eat. They will last for a week!
Make the avocado deviled egg filling
Mash the yolks, the avocado, hot sauce, and caper juice until combined.
Spoon, pipe, or scoop 1/8 of the filling into each egg half.
Garnish with a pickle slice and a dusting of paprika.
Enjoy your new way of eating!!
Most pickles have sugar in them so make sure if you are using them as a garnish and you are on a sugar-restricted diet that you read the labels.
If you don’t want to use pickles, feel free to garnish with a few slices of green onion or parsley.
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
- Category: Appetizer, Breakfast, Small Portioned Comfort Foods
- Method: Easy
- Cuisine: American
Keywords: Deviled eggs, hard-boiled eggs, avocado, paleo, healthy