Slim Guacamole Deviled Eggs Recipe

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Slim Guacamole Deviled Eggs Recipe

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When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. —Taste of Home Test Kitchen, Greendale, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
12 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 6 hard-boiled large eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons mashed avocado
  • 1 teaspoon minced fresh cilantro
  • 1/2 teaspoon grated lime peel
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cherry tomatoes, optional

Directions

Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime peel, lime juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving. Yield: 1 dozen.
Originally published as Slim Guacamole Deviled Eggs in Healthy Cooking Annual Recipes Annual 2013, p20

Nutritional Facts

1 stuffed egg half: 41 calories, 3g fat (1g saturated fat), 70mg cholesterol, 85mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 3g protein.

  • 6 hard-boiled large eggs
  • 3 tablespoons reduced-fat mayonnaise
  • 2 tablespoons mashed avocado
  • 1 teaspoon minced fresh cilantro
  • 1/2 teaspoon grated lime peel
  • 1/2 teaspoon lime juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cherry tomatoes, optional
  1. Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use).
  2. In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime peel, lime juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving. Yield: 1 dozen.
Originally published as Slim Guacamole Deviled Eggs in Healthy Cooking Annual Recipes Annual 2013, p20

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