Try this fun Easter treat from guest blogger, Maggie Green, registered dietitian nutritionist and author of The Kentucky Fresh Cookbook. Sounds delicious and very festive for Easter or anytime that you want to enjoy a food with lots of health benefits. Here’s Maggie!!!
Tomorrow is Easter Sunday and for those who celebrate this joyous holiday I share a favorite Easter brunch recipe for eggs of course: a sign of new life, a sign new hope, and in the nutrition world: the most perfect protein.
Guacamole Deviled Eggs
Makes 24 deviled eggs halves
Whether called stuffed, salad, or dressed eggs (the word “dressed” is used in the South to avoid dignifying the word “devil” at church functions), it’s a challenge to find someone who doesn’t adore deviled eggs. When I make deviled eggs, I buy extra-large or jumbo eggs. They are not much more expensive plus they have more egg yolk and a bigger egg white to work with. This variation adds an avocado and lime juice for guacamole-style flavor in the filling. When peeled, hard-boiled eggs are slippery little devils. Invest in a deviled egg plate or carrier to transport eggs to a party or picnic. A single-function platter houses indentations to sit the eggs in once they are stuffed. For the Easter table, the egg platter comes in handy or lay the stuffed eggs on a plate lined with finely shredded red cabbage. Pretty, pretty, eggs.
12 extra-large or jumbo eggs
1/2 avocado, peeled and cut into chunks
2 tablespoons mayonnaise
1 green onion, minced
Juice of 1/2 lime
One generous pinch ground coriander
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cilantro leaves, for garnish
Place eggs in a saucepan and cover with water. Bring water to a boil and then reduce to a simmer. Cook eggs until the yolk is completely set, about 15 to 17 minutes. Drain and run cold tap water over the eggs to cool. Cover with cold water to cool further or place in the refrigerator. Peel eggs. Cut in half and scoop the egg yolks into a bowl. With a fork or electric mixer mix in the avocado, onion, lime juice, coriander, salt, and pepper. Use a small spoon, scoop, or piping bag to fill each egg white with the yolk mixture. Place on a paper-towel lined and top each egg half with a leaf of cilantro. Keep chilled until ready to serve.