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Avocado & Chipotle Deviled Eggs

Posted by on Monday, September 3, 2012 · 2 Comments 

There are some foods that lend themselves particularly well to certain cuisines, one of them being avocados. Mexican food just wouldn’t be the same without the creamy fruit, but avocados can also be used in ways other than guacamole. I’ve added it to smoothies and vegan chocolate pudding for a thick consistency, mixed it into egg and chicken salad, pureed it into chilled soup, and in this recipe, incorporated avocado into an old favorite: deviled eggs.

I omitted the traditionally-used mayonnaise in favor of pureed avocado and a bit of tangy Greek yogurt to combine with the egg yolks. I went with a Mexican flavor profile, but if you’re not a fan of spice, you can certainly just used the avocado and Greek yogurt + seasonings of your choice.

Deviled eggs make for a protein-packed hors d’oeuvre, side dish, or snack, and when combined with heart-healthy avocado, they become bite-sized nutritional powerhouses that taste fantastic.

Serve these updated deviled eggs at your next party or just whip up a couple to enjoy yourself!

 

 

Filed under Lauren Zembron · Tagged with , ,

  • grace

    i think the presence of avocado is one reason i enjoy mexican food so much! great twist on a southern staple (and what my dear grandma brings to any and every potluck function…), lauren. :)

  • Denise

    LOVE this. We have been making deviled eggs to eat for a light lunch. The avocado really great addition, not to mention, love the spicy!!