Deviled eggs are always a crowd-pleaser, looking fancy but super easy to make. This version uses two keto-friendly foods, eggs and avocado, to make a fun green treat. Try adding your favorite deviled egg ingredients.
- 1 dozen hardboiled eggs
- 1 avocado, peeled and mashed
- 2 tablespoons lemon juice
- 1 tablespoon caper berries
- 1 tablespoon paprika
- ¼ cup chopped fresh parsley
- 1 teaspoon salt
- 1 teaspoon pepper
- Parsley and paprika for garnish
Start by slicing eggs in half. Place all the whites on a platter and all the yolks in a bowl. Combine the avocado with the lemon juice and add to egg yolks, mixing together well. Add all the remaining ingredients to the yolks and mix well with a food processor.
Place mixture in a well-sealed plastic bag and chill in the fridge for 2 hours. When you’re ready to serve, cut the tip off the bag in one corner and pipe the mixture into each egg white, making a peak. Place all the eggs on a platter and garnish with parsley and paprika for color.
Nutrition Analysis: 140 cal, 10 g fat, 280 mg chol, 450 mg sodium, 4 g carbs, 2 g fiber, 0 g sugar, 10 g protein
Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.
Photo by Angela Sackett.