Avocado Cream Eggs
Take deviled eggs to a new level with this spring-inspired Avocado Cream Eggs recipe. It makes a lovely Easter appetizer!
Avocado Cream Eggs
Servings: 6
Calories: 184kcal
Ingredients
- 12 large eggs
- 1 avocado
- 1 tablespoon (15 g) crème fraîche
- Kosher of fine sea salt , to taste
- Freshly ground black pepper , to taste
- ½ teaspoon (1.5 g) garlic powder
- 1 tablespoon (3 g) minced chives
- Paprika and minced chives , for garnish
Instructions
- In a large saucepan, cover the eggs with water. Bring the water to a boil over medium heat. Once the water starts to boil, set a timer for 10 minutes. When the timer goes off, transfer the eggs into an ice bath. When the eggs are cool, peel them and slice them in half.
- Remove the yolks and place them in a medium mixing bowl. Add the avocado flesh and crème fraîche, and mash them together with the yolks. Stir in the salt, pepper, garlic powder, and minced chives.
- Using a piping bag, fill each egg with the avocado cream filling. Garnish the deviled eggs with a dusting of paprika and minced chives.
Nutrition
Nutrition Facts
Avocado Cream Eggs
Amount Per Serving
Calories 184
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 328mg109%
Sodium 129mg5%
Potassium 291mg8%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 12g24%
Vitamin A 558IU11%
Vitamin C 4mg5%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe was featured in Gluten Free & More Magazine. Get your subscription to the magazine and never miss an issue!
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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