Thursday, May 3, 2012

Avocado Deviled Eggs

Cinco De Mayo and Kentucky Derby...not sure what too serve?
This recipe fits the bill for either party you may be having.

Not so typical ingredients put a healthy spin on an iconic party appetizer.  Creamy avocado and Greek yogurt replace the saturated fat that typically comes from mayonnaise.   Chipotle and cumin kick up the flavor, while cilantro and a splash of lime keep it fresh.  Invest in a pastry bag and star tip and pipe the mixture into the egg whites for a gorgeous addition to your party menu.

12 large eggs
2 ripe avocados
2 tablespoons nonfat greek yogurt
1 tablespoon lime juice
3 green onions, minced
2 tablespoons chopped fresh cilantro
1 teaspoon chipotle chili powder
1 teaspoon cumin
smoked paprika

Place eggs in a singe layer in a large saucepan.  Bring to a boil, then remove from heat and let stand for 15 minutes.  Drain water; run under cold water to cool.  Peel eggs and chill in refrigerator for about an hour.

Halve eggs lengthwise and remove yolks.  Arrange egg white halves on a platter.  Place yolks in a large bowl.  Add avocado and mash well.  Add green onion, cilantro, yogurt, chipotle chili powder and cumin.

Spoon or pipe yolk mixture into eggs whites.  Sprinkle with smoked paprika and additional chopped fresh cilantro.


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