One of my favorite memories of Easter is the year my mom found a giant, inflatable Easter bunny in our yard. She had gotten up, as usual, and was getting her cup of morning coffee. She looked out in the backyard and in her morning haze, was completely freaked out to see this giant, pastel-colored inflatable bunny just standing in the backyard. After a few seconds to process, she could only assume that the bunny came from our neighbor who loved pranks.
My mom loves telling that story. It was probably one of those that you had to be there, but knowing her and knowing him — it was funny.
Every year, we dye eggs and head to church for an Easter brunch. Historically, Easter has always been spent at my parents’ home and growing up, we always had Easter egg hunts — mostly in the house. And every year, I have been the lucky recipient of a package of Peeps — my guilty pleasure available this time of year and this time of year only. I know there are strong opinions on Peeps, but I love those things!
My mom always serves deviled eggs around this time of year — often with our leftover Easter eggs.
Seems fitting, right? Of course.
I had boiled eggs and I had avocado. I had my heart set on hummus-stuffed eggs, but those will have to wait for next year. This year…it’s all about the avocado. Other than my dad requesting a pinch of additional salt, these were a hit. I’m not a huge, huge fan of deviled eggs, but I enjoy them from time-to-time and certainly this time of year.
Let me just say that if and when I am to enjoy deviled eggs, avocado-stuffed deviled eggs are the way to go. I’m a fan of that pretty green filling, in addition to the healthy fats and creaminess that comes along with the avocado. The cilantro adds flavor while the red onion adds flavor and a bit of texture. No doubt, a keeper recipe!
Avocado Deviled Eggs
6 medium eggs, hard boiled and peeled
1/2 large avocado
1-2 tsp lime juice (optional, but will help keep from browning)
2 Tbsp cilantro, minced
2 Tbsp red onion, minced
1/4 tsp garlic salt
pinch of salt
2 tsp olive oil
Halve the eggs length-wise and remove the yolks to a bowl. Discard 4 yolk halves. Arrange the egg white halves on a platter and set aside.
To bowl of yolks, add the avocado and mash with a fork until desired consistency. Stir in onion, garlic salt, salt, and olive oil; stir to combine. Spoon or pipe the mixture into the yolk halves, about 2-3 teaspoons per egg half. Refrigerate until ready to serve, within 2-3 hours.
Yield: 12 deviled eggs
Nutrition Information (per egg): 47 calories; 3.3 g. fat; 62 mg. cholesterol; 80 mg. sodium; 0.8 g. carbohydrate; 0.6 g. fiber; 3.3 g. protein; 0.1 g. sugar
Result: Simple to make…creamy in texture! Plus, the pastel green is perfect for spring! These are lower in cholesterol and offer up some heart healthy unsaturated fat. They are gluten-free, and very low in carbohydrate. A perfect snack, appetizer, or addition to your spring meal, Easter dinner, or cookout! Enjoy![/print_this]
Love your bunny story and the recipe looks great …. Happy Easter!
Happy Easter to you and your family Nicole!! I’ve pinned this to make in the future – love the addition of avocado!
Yum! I made guacamole deviled eggs for my friend’s Easter brunch. I kind of think I would like the simpler version with just avocado though.
Yum, those look delicious! I’m going to have to make them for guests sometime. Thanks for sharing 🙂
I wondered about using avocado instead of mayo so I looked and found your recipe! Glad to know it tastes great. I will still probably use pickle juice, a little raspberry honey mustard, and chives from my recipe instead of your other ingredients but I appreciate the info on alternative recipes!
I will be making this very soon, great post Nicole.