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Avocado and Yogurt Deviled Eggs

Avocado and Yogurt Deviled Eggs
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Prep Time: 35 min Serves: 4
Cooking Time: 12 min Yield: 12 deviled eggs
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To make a healthier version of deviled eggs, consider removing a few yolks from the recipe and using plain yogurt instead of mayonnaise. And to add back some of the creaminess that may have been lost from the omitted egg yolks, mix in mashed avocado with the yogurt and egg yolks. Avocado is loaded with heart-healthy monounsaturated fatty acids and fiber, which can promote weight loss and reduce blood sugar spikes.



1. Set a large saucepan full of a little more than an inch of water on the stove over high heat. Add the eggs, cover, bring to a boil then turn off the heat. Let stand 10 minutes.
2. Meanwhile, mash the avocado with a fork.
3. Mix yogurt, vinegar, salt, minced red onion, avocado, salt and pepper in a bowl.
4. Drain the eggs and replace with cold water. Let stand until they’re not too hot to handle. Gently crack the eggs, peeling under cold water.
5. Cut the eggs in half lengthwise, taking care to keep the egg white halves intact.
6. Mash 8 yolks and mix them into the yogurt mixture. Scrape the sides of the bowl and use a spatula to fill a sealable plastic bag, focusing on one corner of the bag.
7. Cut off the tip of the bag and pipe the yolk mixture into each egg half.
8. Garnish with chopped chives and paprika.

PC: Arthur Bovino


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