Yields: 12 deviled eggs Prep Time: 30 minutes Total Time: 45 minutes
These deviled eggs are a healthier spin on the traditional dish, and they are taken up a notch by adding folate rich spinach as well as avocado that is loaded with healthy fats!
6 hardboiled eggs, peeled and cut in half, lengthwise
1/2 cup fresh spinach
1/2 medium avocado
2 tablespoons mayonnaise
2 teaspoons dijon or yellow mustard
1/2 teaspoon salt
1/4 teaspoon fresh lemon juice
Pinch of ground paprika
Ground paprika for garnish (optional)
1. Peel hardboiled eggs very carefully and once peeled, slice lengthwise. Gently scoop out the middle yolk and put into a dish.
2. Once all of the yolks are removed, combine the yolks with spinach, avocado, mayonnaise, mustard, lemon juice, salt and pinch of paprika in a food processor. Process for about a minute until smooth.
3. Scoop about a tablespoon or so into each of the halved egg whites. Garnish with paprika or fresh parsley if desired.
First, I must give a shout out to all my aunts, great-aunts, or even uncles for that matter, who made the deviled eggs at the family parties. Holy cow! Perfectly peeling and slicing these little things was quite a feat! Although, I did have a toddler hanging on my leg demanding she “help mama make something.” That has to count for something!
My older kids came home and enjoyed them as an after school snack, which for the nutrition nerd in my, it made my day! My middle daughter is still sticking to her vegetarian declaration, which overall I totally get, it just makes meal time a little more challenging.
Anyway, I made these in honor of our Easter holiday coming up. Granted, they are a great appetizer for any get together or celebration, putting a healthy twist on the traditional favorite.
Avocado goes well with the hard boiled yolks of the eggs, and spinach adds an extra kick. The bit of lemon keeps the color vibrant and lightly rounds out the flavor.
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