Being from the South, we always had deviled eggs on the table at every social gathering. And Lord knows you can’t eat just one, or two, or three … (don’t judge me). As delicious as they are, I really wanted to find a way to make a Southern classic a healthier option (we’ll work on portion control another day).
There are several ways to make these kind of deviled eggs, so you can jazz them up or keep them simple with the addition or removal of different ingredients. Here’s what I used …
6 large eggs
1 large ripe avocado
1 good handful of chopped scallions
1 diced serrano pepper
– WASH YOUR HANDS IMMEDIATELY after to ensure you don’t set your eyes, lips, or nose on fire.
1/2 lime (squeeze well to get as much juice as possible)
1 small handful of chopped cilantro
2 pinches of chia seeds
1 pinch of flax seed
Salt to taste
While I was raised to boil eggs in my Gram’s kitchen, no one really has time for that. Use a muffin tin and bake your eggs at 350 degrees for about 25-30 mins (oven personality dependent). Once baked, immediately remove and put in ice water to cool. Peel, cut in half, and remove your egg yolks. Cut and spoon in your avocado for the mashing.
Once you’ve fully mashed and mixed your yolks and avocado together, add the rest of your ingredients (one at a time usually works best when mixing). Stuff your egg whites and plate. Much like my personal hero, Ina Garten, I like to use some of the ingredients within the dish as decoration, so people know what’s in it. Plus, it adds an extra pop of color and dimension to your dish. I topped each egg with a scallion and sprinkled some fresh cilantro on top. The extra limes can be used to add more of a citrus flare, as desired.
Bon apetit! Delicious and nutritious and a lovely addition to any covered dish gathering. Dig in, y’all!