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Nutrition Facts
Serving Size 1 (41g) Recipe makes 24 servings
Calories 61
Calories from Fat 42		(70%)
Amount Per Serving		%DV
	Total Fat 4.8g	7%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 2.6g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 93mg		31%
Sodium 65mg		2%
Potassium 113mg		3%
Total Carbohydrate 1.8g		0%
	Dietary Fiber 1.2g	4%
	Sugars 0.3g
Protein 3.1g		6%
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Thanksgiving Dinner

4Susan

Avocado Stuffed Eggs

Recipe #76494 | 18 min | 15 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: ms_bold
Nov 14, 2003

I found this recipe several years ago in our local newspaper. This is a different kind of deviled egg. The creamy avocado replaces the mayo. I have subbed lime juice for the lemon. The flavor is best when only slightly chilled or at room temp.

SERVES 24 (change servings and units)

Ingredients

1 dozen egg
2 medium ripe california avocados
2 tablespoons onions, minced
1 tablespoon lemon juice
1/4 teaspoon salt (or less)
1/2 teaspoon paprika
6 black olives, diced

Directions

1
Boil the eggs for three minutes.
2
Peel and slice each egg in half lengthways.
3
Remove egg yolks and place the egg white halves on a serving platter.
4
Mash avocados and egg yolks together.
5
Fold in minced onions, lemon juice and salt.
6
Spoon mixture into the egg whites.
7
Garnish with a sprinkle of paprika and diced olives.

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Featured Reviews for This Recipe

From: Bake Em N Take Em

On Sep 12, 2009

It wasn't bad, but I did have to use all of the previous two reviewers' advice for it not to be bland. After that it had pretty good flavor, except my husband still commented that it was missing something & I agree. It's a nice different appetizer that people would be excited to try, I just don't want anybody to get the false impression that this will be flavorful without the extras.

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From: Summer's Mommy

On May 28, 2008

Soooooo yummy! I subbed jalapeno juice for the lemon juice and it seemed to give it just the right zing! I served a dozen of these and a dozen regular deviled eggs and as soon as people tried these they were literaly gone in 2 minutes!!! (so make lots!!!)

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From: *Shelly*

On Nov 17, 2004

I've always loved devilled eggs and this is a great variation as I adore avocadoes. These are a bit more mild (though still rich and filling) and less tangy in flavor due to no mayonnaise in the recipe but I thought that was a refreshing change — and it seems a bit more healthy. I don't know if instruction #1 is a typo or not but 3 minutes doesn't seem long enough to me so I made hard boiled eggs the way I always do — bring to a boil, cover, turn the heat off and let sit for 20 minutes. I cut the recipe in half since I'm the only one who eats hard-boiled eggs in my house and I added 2 small avocadoes (one can never have too much avocado LOL) and I did add more salt than the recipe called for as I think eggs and avocadoes take it well. I will definitely make again. Thanks for sharing Ms Bold!

4 people found this review helpful

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From: Starrynews

On May 10, 2008

Thanks for a nice twist on deviled eggs! I hardboiled eggs the way I usually do and then prepared them according to these instructions. I added diced tomatoes and omitted the salt and olives as personal preference.

1 person found this review helpful

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