Breathing new life into a tried and true recipe is a simple way of adding variety to your diet. Take deviled eggs, for example. They’ve been around as long as any of us can probably remember, although you don’t see them at parties as often as you once did. It’s not because deviled eggs aren’t good, it’s just that they’re not that exciting anymore. You might, however, start seeing them served more often again if enough people see the recipe for Fat Guacamole Devils Tamara Baysinger entered in our Primal Blueprint Cookbook Challenge.
Her take on deviled eggs eliminates the mayonnaise and uses avocado instead. This loads the eggs with even more healthy fat and gives the filling a creamy, rich texture. A teaspoon or so of lime juice and hot sauce liven things up and just like that you’ve got a flavorful, interesting new take on a classic recipe.
While these deviled eggs aren’t quite bite-sized (they’re not called Fat Guacamole Devils for nothing) they’re definitely the type of finger food we love to snack on. We can imagine eating these eggs pretty much any time of day that hunger strikes. You can serve them as snack food at everything from dinner parties to Super Bowl parties. If you want to dress the little devils up for a party (or just add more flavor and fat) follow Tamara’s suggestion of garnishing the eggs with chopped olives or crumbled bacon. Other garnishes to consider are cilantro, a fresh herb that always goes well with avocado, and paprika, a spice typically used to top deviled eggs.
Peel and halve the eggs and spoon their yolks into a small bowl.
Mash the yolks with the avocado, hot sauce and lime juice; add salt and pepper to taste.
Refill egg white halves with yolk mixture, and enjoy!