Avocado Deviled Eggs

Long ago, my mother taught me how to make deviled eggs by simply mixing in a little mustard and mayo with the yolk. But if your aim is to boost your eye health (and you don’t mind a little green coloring- kinda like the whole “green eggs and ham”), you may want to try substituting the mayo with avocado!

Here’s why: This wonderful green fruit—yes, it’s technically a fruit—is full of the antioxidant duo lutein and zeaxanthin, which have been shown to reduce the risks of cataracts and age-related macular degeneration. Avocados are also a good source of vitamin K and potassium and contain more antioxidants like vitamin E, as well as vitamin A, which may protect against night blindness and dry eyes. And let’s not forget about monounsaturated fats; avocados are full of healthy fats that lower bad cholesterol and increase good cholesterol.

But the egg by itself is also great for eye health and health in general. The egg yolk contains lutein and zeaxanthin as well as vitamin D. Eggs are also a good source of vitamins B12 and E, folic acid and zinc, which helps your body absorb vitamin A. Plus, as an added benefit, just one egg has 6 grams of protein!

So start your morning off with something different. A green deviled egg anyone?!

Avocado Deviled Eggs

Ingredients (serves 4):

  • 4 hard boiled eggs with shells removed
  • 2 tbsp avocado
  • 1 tsp mustard
  • 2 tsp pickles, finely chopped
  • Dash of pepper & sea salt
  • Sprinkle of paprika

Directions:

  1. Cut each boiled egg in half, lengthwise. Scoop out the yolks carefully with a spoon and place into a small bowl. Lay the boiled egg white halves out on a plate.
  2. Cut the avocado in half, scoop out 2 tbsp, and add that to the small bowl, along with the mustard. Mash it all together with a fork until smooth.
  3. Stir in chopped pickles and sea salt and pepper.
  4. Scoop the yolk mixture into a Ziploc sandwich bag, and cut off a small corner at the bottom of the bag. Squeeze the yolk mixture into each boiled egg half.
  5. Sprinkle each deviled egg with a little paprika on top.

TIP: Because avocados tend to brown the following day, try to eat these deviled eggs the same day you make them.