Avocado Deviled Eggs: A Mayo-Free Delight

Name: Avocado Deviled Eggs: A Mayo-Free Delight
Total time: 1 hr
Ingredients: 6 eggs; 1 ripe avocado; 3 tablespoons sour cream; 1 dash Worcestershire sauce; 1 tablespoon chopped fresh dill; salt to taste; ground white pepper to taste; 2 green onions, chopped

Looking for a delicious way to use up those leftover Easter eggs? These avocado deviled eggs are the perfect solution! Many people dislike the taste and texture of mayonnaise, so I created this recipe using avocado as a base. The result? The best deviled eggs anyone has ever tasted! Don't be afraid of the green hue – it's a sign of deliciousness!

Total time1 hr
Prep time15 mins
Cook time15 mins
Yield12 stuffed egg halves, 12

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Servings

Ingredients

6 eggs eggs
1 ripe avocado
3 tablespoons sour cream
1 dash Worcestershire sauce
1 tablespoon chopped fresh dill
salt to taste
ground white pepper to taste
2 green onions, chopped

Instructions

Place the eggs in a single layer in a saucepan and cover with water by 1 inch. Cover the pan and bring to a boil over high heat. Remove from heat and let stand in the hot water for 15 minutes. Drain and cool under cold running water. Peel the cooled eggs, halve lengthwise, and scoop yolks into a bowl.
Combine the avocado and sour cream with the egg yolks. Mash into a smooth, creamy mixture. Incorporate Worcestershire sauce, dill, salt, and white pepper until well blended. Spoon the mixture into the egg white halves and garnish with chopped green onion.

Nutrition

Calories: 71 kcal
Fat Content: 6 g
Fiber Content: 1 g
Sugar Content: 0 g
Sodium Content: 78 mg
Protein Content: 4 g
Cholesterol Content: 94 mg
Carbohydrate Content: 2 g
Saturated Fat Content: 2 g
Unsaturated Fat Content: 0 g