Avocado and Yogurt Deviled Eggs
This is a healthier, delicious version of the 1950's-style deviled egg. Yogurt replaces the fat-filled mayonnaise, while the addition of avocado makes these a guacamole and chips no-carb substitute.
Ingredients
| 6 large eggs | 1/2 avocado, peeled pitted and cut into small pieces | |
| 2 teaspoons fresh lemon juice | 1 small garlic clove, minced | |
| 1/2 teaspoon minced jalapeno (optional) | 1 to 2 tablespoons plain yogurt | |
| Salt to taste | Pepper to taste | |
| Cilantro leaves for garnish |
directions
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1
Place the eggs in a medium saucepan and cover with cold water. Bring to a boil over medium-high heat, uncovered. When the water begins to boil, remove the pan from the heat and cover for 8 minutes. Remove the eggs from the pan and place in ice water; peel as soon as they are cool. Cut the peeled eggs in half lengthwise. Scoop out the yolks and place in a medium bowl; reserve the whites. Combine with the avocado, lemon juice, garlic, jalapeno and yogurt. Mash with the back of a fork until smooth. Season with salt and pepper to taste.
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2
Spoon the mixture in a small zip-lock bag. Snip off a small corner of the plastic bag, leaving about a ¼-inch opening. Pipe the avocado mixture back into the egg whites. Top each with a cilantro leaf and place on a serving platter.
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