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Guacamole Deviled Eggs

Guacamole Deviled Eggs

 

Guacamole Deviled Eggs

Guacamole Deviled Eggs

We love eggs and avocado together, they are a perfect flavour and texture match.  Here we have combined classic deviled eggs with avocado for a vibrant and healthy snack or appetiser recipe.
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Appetizer
Cuisine European
Servings 4
Calories 112 kcal

Ingredients
  

  • 4 medium eggs
  • ½ large avocado ripe
  • 3 tsp lime juice
  • 2 medium spring onions (green onions) thinly sliced
  • 1 tbsp fresh coriander (cilantro) roughly chopped
  • a pinch of sea salt

Instructions
 

  • Add the eggs to a small saucepan and cover by an inch with water. Bring to a boil. Reduce to a simmer for 7 minutes. Drain the eggs and immediately rinse under cold water. Set aside until cool enough to handle.
  • Gently tap the eggs to crack the shells. Peel the shells away and discard.
  • Slice each egg in half lengthwise and arrange across a clean work surface. Very gently squeeze the eggs a little to release the yolk - it should pop straight out. Alternatively, you can scoop the yolk out carefully with a teaspoon.
  • Set the egg whites to one side and place the egg yolks in a food processor. Add the avocado flesh, lime juice, half the spring onions (green onions) and half the coriander (cilantro) to the food processor. Add a generous pinch of sea salt. Process the eggs and avocado mixture to a smooth paste. Taste and adjust seasonings as desired.
  • Divide the guacamole egg mixture evenly between the hollowed egg whites, filling the centres (center) of each. You can simply spoon the filling in or use a piping bag for a smoother finish.
  • Scatter the remaining spring onions (green onions) and coriander (cilantro) over the tops of the filled eggs to serve.
Keyword appetiser, deviled eggs, guacamole, keto appetizer
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