Um. So. Delicious.
Tuna and I agree that these are going in the regular rotation.
The texture of the guac/yolks is perfect and the contrast with the cool eggs is super refreshing. The only thing I think I’ll add next time is a little bit of lime juice and a teensy bit of cilantro.
Another pro – they’re filling! And don’t forget: a good source of healthy fats and protein.
- 6 hard boiled eggs
- 1 avocado
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1 tsp olive oil
- pepper to season
Makes 12 deviled eggs.
Recipe adapted from HERE. (The name – ha).
They were surprisingly great as an added filling to a bed of lettuce and a side of sweet corn.
I need to have a summer dinner party to go to soon so I can bring these.
Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!