Place eggs in single layer in large saucepan. Add enough water to cover at least 1 inch above eggs. Cover saucepan and bring to a boil. Remove from heat. Let eggs stand, covered, in hot water for 15 minutes. Drain; place eggs in ice water to completely cool.
Recipe
Author
Hy-Vee Test Kitchen
Save Options
Description
Avocados make everything better! Especially when it comes to deviled eggs. These Keto Avocado Deviled Eggs can be prepped up to one day in advance to serving.
Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 8 Hy-Vee large eggs | ||
| ½ ripe avocado, peeled, seeded, and chopped | ||
| ¼ c. Hy-Vee plain Greek yogurt | ||
| 1 tsp. Hy-Vee stone ground Dijon mustard | ||
| 1 tsp. fresh lemon juice | ||
| ½ tsp. Hy-Vee salt | ||
| ¼ tsp. Hy-Vee ground black pepper | ||
| Radishes, sliced; for garnish | ||
| Hy-Vee paprika, for garnish |
Things To Grab
- Large saucepan with lid
- Colander
- Ice water
- Medium bowl
- Electric mixer
- Piping bag with tip
Directions
Peel eggs; cut in half lengthwise. Remove egg yolks; place in medium bowl. Add avocado, yogurt, mustard, lemon juice, salt, and pepper. Beat with an electirc mixer until smooth.
Pipe or spoon yolk mixture into egg white halves. Serve immediately or cover and refrigerate for up to 1 day. To serve, garnish with sliced radishes and sprinkle with paprika, if desired.
Nutrition facts
Servings
100 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 185mg
- Sodium: 230mg
- Total Carbohydrates: 2g
- Protein: 7g
Daily Values
0%
Iron 6%
0%
Calcium 4%
0%
Vitamin D 6%
0%
Potassium 4%