Healthy Mama Magazine Issue 2 - August 2014 | Page 24

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goodness
GOODNESS

bites

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From G Team
Quality eggs come from
quality hens. Always choose
organic - that way you are
guaranteed an outdoor,
free-range happy hen with
a healthy diet laying the
best eggs she can.

AVOCADO DEVILED EGGS
Deviled eggs are a family tradition round these parts. My family
has been making them for as far back as I can remember. One
of my favorite ways to eat eggs is in hard-boiled form – so these
little bite-sized beauties and I get along reeeeaaaally well.

And then there’s my
all time favorite food

By Laurenda Marie | Serves 6
6 hard boiled eggs
½ an avocado
1 tablespoon mayonnaise (optional) (G Team
suggests homemade)
2 teaspoons Dijon mustard
1 teaspoon Frank's Red Hot (optional hot sauce)
½ teaspoon salt
½ teaspoon pepper
paprika for garnish

It can do no wrong. Maybe I’m a strange breed, but I adore the
egg + avo combo; ate it throughout my entire pregnancy! What
a power pair, too - an excellent source of protein and delicious
heart-healthy fat.
So of course I had to swap avocado into my deviled egg mixture
and in return reduce (or eliminate) the mayo. Makes for a pretty
healthy appetizer if you ask me. If you don’t have a piping bag,
you can simply just spoon the mixture into the egg. It won’t look
as fancy, but it tastes the same, and I won’t tell Martha Stewart ;)

1    Remove the shell from the hard boiled eggs and
cut lengthwise. Remove the yolk and place into a
medium mixing bowl.
2    Add the flesh of ½ ripe avocado, mayonnaise, dijon
mustard, red hot, salt and pepper to the egg yolks.
3    Using a hand mixer (or fork), beat the yolk
mixture on medium until creamy.
4    Add yolk mixture to a piping bag and pipe into
the boiled egg cavity.
5    Garnish eggs with paprika and keep cool until
ready to serve.

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