These avocado deviled eggs are easy to make and a crowd-pleaser at parties or as a family snack. They are also perfect to keep your blood sugars stable or for your ketogenic lifestyle.
The eggs provide heaps of protein, choline, B2, B5, phosphorus and selenium while the avocado adds some potassium and folate. If you’re feeling adventurous and decadent you can add some salmon roe for some extra omega 3, B12 and choline and a decadent flavour!
Macros
One serving of this recipe provides 480 calories, 22 g of protein, 40 g of fat, 4 g of net carbs and P:E = 0.5.
Micros
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
Ingredients
SERVES 2
- 6 medium eggs
- 1 whole avocado
- 40 g mayonnaise
- Lemon Juice from 2 wedges
- 1 tsp parsley
- 2 tbsp salmon roe
- Salt & pepper
Directions
- Fill a saucepan with water and bring to a boil. Reduce heat to medium so the water is simmering and add eggs to cook for eight minutes.
- Drain the water from the saucepan, and when cool enough to touch, peel eggs under cold running water and allow the eggs to cool completely.
- Slice eggs in half lengthways and remove the yolks from the whites. Place yolks into a bowl.
- Mash yolks with a fork, add the avocado, mayo, lemon juice and finely chopped parsley and whip with a spatula or wooden spoon until smooth and creamy (or blend in a food processor).
- Place the egg white halves, cavity side up, on a platter and spoon the avocado mixture into the eggs.
- Top each egg with salmon roe and serve.