Guacamole Deviled Eggs |

Eggland’s Best sponsored this post. All thoughts and reviews are my own.

Hey Y’all!

I’d love to share with you this recipe for Guacamole Deviled Eggs. Now that I have my kitchen back I’ve been cooking up a storm. You never realize how much you need an appreciate a kitchen until it’s gone. The past 4 1/2 months have not been the easiest, but I’m happy to report we have running water and a dishwasher again! Woohoo!

This recipe is also American Heart Association approved!

Eggland’s Best and the American Heart Association have joined together to form the Family Meals Pledge.

What is the Family Meals Pledge?

Research shows that family meals can greatly benefit the health and wellbeing of our children.

Together, Eggland’s Best and the American Heart Association have teamed up to help educate families on the importance of spending time together and eating healthy and nutritious meals.

In honor of National Family Meals Month™ in September, Eggland’s Best and the American Heart Association’s Healthy For Good™ movement are calling on families across America to take the Family Meals Pledge and commit to spending an additional “dozen” minutes around the table while enjoying nutritious meals together.

To learn more and sign up for the Eggland’s Best Family Meals Pledge, click here.

I’ve cooked with Eggland’s Best for years, it’s the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. EB eggs have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs. Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs.

Avacado Deviled Eggs

Ingredients

9 large eggs
1 medium avocado (halved, pitted)
2 Tbsp fat-free sour cream
1 1/2 teaspoons lime juice
1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
1/4 cup finely chopped scallions
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 to 2 teaspoons finely chopped jalapeño
Dried or fresh cilantro, to garnish (optional)

Directions

Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.