I’m so happy to have a regular contributor, Jo’s Healthy Kitchen and this week’s recipe with avocado. You can read more about Jo’s healthy journey on her site.
The inspiration for this recipe started at The Whelk in Westport, CT, where their Green Goddess Deviled Eggs are a very popular item. I only saw them, I didn’t taste them and I didn’t know what made them green. My recipe needs no mayonnaise or buttermilk. The avocado provides all oil needed. Basically, you mash yolks of hard-boiled eggs with a nice ripe avocado, add in finely chopped scallions/spring onions, lemon juice and salt and pepper. If you wanted to go bite size, stuff quail’s eggs. Would be nice for a picnic.
6 x eggs – hard boiled
1 x avocado – cut into chunks
1 x bunch of scallions – finely chopped
1/2 teasp. freshly squeezed lemon juice
Salt and freshly ground black pepper
Halve the hard boiled eggs and place yolks in a bowl.
Add avocado and mash together well.
Add finely chopped scallions and mix together.
Add lemon juice, salt and pepper and mix.
Spoon mixture into egg whites