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Avocado & Chipotle Deviled Eggs

An iconic – if not slightly outdated – party hors d’oeuvre, deviled eggs need to make a comeback… and this recipe is my contribution to that movement.

Perhaps the ingredients used in these deviled eggs aren’t indicative of traditional holiday flavors, but the green cilantro and red chipotle chile powder at least go along with the color theme of the Christmas season.

If you’re hosting – or attending – a holiday party this week… or are just laying low at home with your family… why not whip up a fresh take on the classic?

Creamy avocado and Greek yogurt take the place of saturated fat-rich mayonnaise, a double dose of chipotle chile (powder and hot sauce) kicks up the flavor profile a few notches, and a sprinkling of cilantro keeps things fresh. I piped the filling into the egg whites using a star tip inserted into a plastic sandwich bag with a corner cut off, but you can certainly just spoon the filling in for a more rustic look.

Two deviled egg halves are less than 90 calories, so you can feel just fine chasing them with a cookie (or three). It’s all about balance, people.

Jump on the retro bandwagon and help me bring deviled eggs back into the spotlight!

Avocado & Chipotle Deviled Eggs

Printer-Friendly Recipe

yield: 8 deviled egg halves; 4 servings

Ingredients:

  • 4 large eggs, preferably organic
  • 1/2 medium-sized ripe (black skinned) avocado, peeled
  • 2 Tbsp plain 2% Greek yogurt
  • 1 tsp chipotle hot sauce, such as Tobasco, or more to taste
  • 1/2 tsp ground cumin
  • Kosher salt and freshly ground black pepper, to taste
  • small handful fresh cilantro leaves, chopped
  • chipotle chile powder, for sprinkling

Directions:

  1. Place the eggs in a large saucepan with a tight-fitting lid; cover eggs with cold water.
  2. Set the filled saucepan, uncovered, over high heat until the water just begins to boil. As soon as bubbles start to break on the surface of the water, immediately cover and remove from the heat. Let sit off the heat for 15 minutes.
  3. Drain the water, shake the saucepan until the eggshells are cracked all around, and cover eggs with cold water. Drain again and peel. Chill peeled eggs in the fridge until cold, about 1 hour.
  4. Cut each egg in half lengthwise and scoop out the yolks. Reserve half of the yolks in a bowl; discard remaining yolks or save for another use. Add in the peeled avocado flesh, Greek yogurt, hot sauce, and cumin to the egg yolks. Mash until smooth. Season to taste with salt and pepper.
  5. Using a small spoon, scoop the avocado filling into the hollowed out egg whites. Alternately, you can pipe the filling into the egg whites with a plastic sandwich bag (with a corner cut off) fitted with a star tip.
  6. Garnish with chopped cilantro leaves and a sprinkling of chipotle chile powder.

Nutritional Information Per Serving (2 halves):

84.3 calories, 6 grams fat, 1.3 grams saturated fat, 1.5 grams fiber, 6.6 grams protein

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