While we’re getting into the St. Patrick’s Day spirit, these avocado deviled eggs will really make your breakfast pop! There’s no artificial coloring or flavoring to achieve the green color like many other recipes, and it is still is a zingy and zesty twist on a classic breakfast (or brunch) favorite!
Avocado Deviled Eggs
8 hard-boiled eggs
2 tablespoons of plain yogurt
1 teaspoon of salt
½ teaspoon paprika
¼ teaspoon of cayenne pepper
¼ teaspoon of lemon pepper
Peel the hard-boiled eggs and cut them in half the long way. Scoop the yellow insides out into a large bowl and leaves the white “bowls” as intact as possible. Set aside.
Peel the avocado and scoop the seed out (you can keep it to grow later if you want!)
Add the avocado to the egg yolks and mix as much as possible.
Add the yogurt, spices and seasonings to the egg/avocado mixture and stir until creamy.
Scoop the mix into the white egg “bowls” you’ve set aside.
If you want, you can dash the top with paprika or add chopped green onions as a garnish.
Keep in the fridge or eat immediately.
Note: If you wait too long to devour these after making them, the avocado will turn brown, as avocados tend to do. This is natural and alright, even if it isn’t very visually pleasing.
Elizabeth Adan is a Freelance Writer, Publicist and Brand Ambassador. Her blog Aquaberry Bliss is a unique outdoor lifestyle blog dedicated to expanding your world and inspiring your creativity. When Elizabeth isn’t traveling, you’ll find her writing, hiking or gardening. Find Elizabeth on Twitter @stillaporcupine and on LinkedIn.