Heart Healthy
Deviled eggs always bring a crowd-pleasing touch to start a meal or small party. Using guacamole as the base is a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.
Print Recipe
Guacamole Deviled Eggs
Deviled eggs always bring a crowd-pleasing touch to start a meal or small party. Using guacamole as the base is a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.
-
Servings:
9
-
Serving Size :
2 egg halves
Ingredients
-
9 large eggs -
1 medium avocado -
1/3 cup Roma tomato -
1/4 cup green onions -
2 tablespoons sour cream -
1 to 2 teaspoons jalapeño -
1 1/2 teaspoons lime juice -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
cilantro
Directions
Tip: Click on step to mark as complete.
-
Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water. -
When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter. -
Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together. -
Stir in the tomatoes, green onions, sour cream, jalapeño, lime juice, salt, and pepper. -
Using a teaspoon or small (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.
Cooking Tip: Be sure to remove the seeds of the tomato. Otherwise, they make the guacamole too runny.
Keep it Healthy: More egg whites were used than egg yolks to limit the saturated fat, which is found 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 small hole in one of the bottom corners. Squeeze the mixture through the hole in a circular motion, creating swirls, to fill each egg white.
Nutrition Facts
Calories
Protein
FiberNutrition Facts
| Calories | 71 | |
|---|---|---|
| Total Fat | 4.5 g | |
| Saturated Fat | 1.0 g | |
| Trans Fat | 0.0 g | |
| Polyunsaturated Fat | 0.5 g | |
| Monounsaturated Fat | 2.5 g | |
| Cholesterol | 42 mg | |
| Sodium | 129 mg | |
| Total Carbohydrate | 3 g | |
| Dietary Fiber | 2 g | |
| Sugars | 1 g | |
| Protein | 5 g | |
Dietary Exchanges
1 lean meat
-
Servings:
9
-
Serving Size :
2 egg halves
Ingredients
-
9 large eggs -
1 medium avocado -
1/3 cup Roma tomato -
1/4 cup green onions -
2 tablespoons sour cream -
1 to 2 teaspoons jalapeño -
1 1/2 teaspoons lime juice -
1/4 teaspoon salt -
1/8 teaspoon black pepper -
cilantro
Directions
Tip: Click on step to mark as complete.
-
Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water. -
When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter. -
Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together. -
Stir in the tomatoes, green onions, sour cream, jalapeño, lime juice, salt, and pepper. -
Using a teaspoon or small (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.
Cooking Tip: Be sure to remove the seeds of the tomato. Otherwise, they make the guacamole too runny.
Keep it Healthy: More egg whites were used than egg yolks to limit the saturated fat, which is found 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 small hole in one of the bottom corners. Squeeze the mixture through the hole in a circular motion, creating swirls, to fill each egg white.