Healthy St. Patrick’s Day snacks: Avocado Deviled Eggs

Avocado Deviled Eggs at This Mama Cooks! On a Diet - thismamacooks.com

Looking for some green party food for St. Patrick’s Day that’s also healthy and naturally gluten free? This recipe healthens up a party classic – deviled eggs – by substituting avocado and plain yogurt for mayonnaise. You can sprinkle the tops with chives or blend them in for a punchier green, too!

This would also make a terrific healthy snack when the kids are reading Green Eggs and Ham at school.

Do you have a go to healthy recipe for St. Patrick’s Day?

Avocado Deviled Eggs at This Mama Cooks! On a Diet - thismamacooks.com

Avocado Deviled Eggs

Ingredients

  • 6 hard-cooked eggs, peeled and cut lengthwise
  • 1 fully ripened avocado from Mexico, peeled, pitted and diced
  • 1 tablespoon plain low or no-fat yogurt
  • 2 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • 1/2 to 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon minced jalapeño
  • 1 tablespoon finely chopped onion
  • Chopped chives (optional)

Directions

  1. In a small bowl, place egg yolks; add the avocado and mash until smooth.
  2. Stir in yogurt, mustard, vinegar, salt and pepper, and mix thoroughly.
  3. Stir in jalapeño and onion, then spoon into egg white shells, dividing equally.
  4. Arrange on a serving plate. Cover lightly with plastic wrap and refrigerate for up to 3 hours. (Don't serve long after 3 hours as the avocado will start to darken.)
  5. Garnish with chives, if desired.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Servings: Yield: 12 deviled eggs
  • Serving size: 1 deviled egg

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6 thoughts on “Healthy St. Patrick’s Day snacks: Avocado Deviled Eggs

  1. Pingback: 10 Naturally Green Foods for St. Patrick's Day - Bless This Mess

  2. Steve Johnson

    I am not a cook, but was intrigued with the thought of taking these to the bank where I work for my co-workers to snack on during St. Patrick’s Day. After making a dozen eggs up late in the evening, I put them covered in the fridge until I left for work 8 hours later. To my horror, when I pulled them out of the fridge, they had gone from the lime green, cheery, St. Patrick’s Day Kelly green color, to a dark brown, almost black mass of the most unappetizing food you could ever imagine. I scraped back the top skin, to expose the gorgeous green color I had seen the night before, but it was too late. I saved the platters for our family to eat blindfolded St. Patrick’s Day evening, and we all had a laugh over my mess-up. What could I have done to prevent this disaster? Some lemon juice in the mixture, what? The taste was great, as long as you didn’t look at the eggs while you were eating them. Thanks for your help.

    Reply
    1. Anne-Marie @ This Mama Cooks! On a Diet

      Oh no, Steve! I’m so sorry about this. I assume that most people know that anything with avocado will turn dark green to almost black after awhile, even if it’s kept in the refrigerator. Adding lemon juice can help delay the effect, but only for so long. It’s really a recipe that needs to be made and served right away. I’ll add a little note to that affect above.

      Reply
  3. Steve Johnson

    That is what happens when you enter an arena where you have no idea about the rules of the game. As Charlie Brown said to Manager Lucy on opening day of the baseball season when she yanked him from the pitching mound in the first inning after he had allowed 21 runs and had retired nary a batter; “You win some” (next frame), “You lose some” (next frame) some get rained out” (final frame) “But you gotta dress for them all!” So I lost this one to time, the refrigerator, and lack of lemon juice, but you can be sure 1) that will never happen again and 2) my next attempt will look good enough to print in Gourmet Magazine! Thanks for the help, Anne-Marie.

    Reply

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