Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Avocado Deviled Eggs
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!
4.50
from
2
votes
Print
Pin
Course:
Deviled Eggs
Cuisine:
American
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Servings:
4
Calories:
211
kcal
Author:
Jennifer Stewart
Equipment
Deviled Egg Dish, 13 Inch, Holds 24 Eggs.
HansGo Egg Holder for Refrigerator
Sous Vide Cooker, Immersion Circulator
Ingredients
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
Instructions
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!!
Notes
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.
Nutrition
Serving:
1
g
|
Calories:
211
kcal
|
Carbohydrates:
15
g
|
Protein:
8
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
9
g
|
Cholesterol:
233
mg
|
Sodium:
227
mg
|
Fiber:
4
g
|
Sugar:
9
g