Avocados! The mighty superfood that’s SUPER delicious. Their creamy, rich flavor certainly feels indulgent but, surprise! There’s nothing to feel guilty about here.
These lovely little fruits- that’s right, I said FRUIT! – have stolen the hearts of health fanatics everywhere. Packed full of essential vitamins, minerals, and healthy fats- they are the MVP of almost every diet trend. Paleo, Whole 30, Keto, and even low-carb enthusiasts welcome avocados into their kitchens with open arms.
Photo from Kathy Casey’s D’Lish Deviled Eggs Cookbook
Instead of using butter or oil in your next dish, why not use avocado oil! Or make a delicious pesto by pureeing a ripe avocado with lots of garlic, fresh herbs and a touch of olive oil. Then just toss with your favorite pasta for an easy weeknight meal. You can even go gluten or carb free by using zucchini noodles- also known as zoodles.
Mash up an avocado and spread on a d’lish sandwich- it’s the perfect replacement for mayonnaise. Or try using them in a fun new way, like in my Green Goddess Deviled Eggs!
Healthy, satisfying, and sooo versatile. Three cheers for Avocados!
-Kathy
Green Goddess Deviled Eggs
Tarragon and avocado are the stars of these garden-fresh deviled eggs. Tarragon’s anise notes and bright, green personality bring an herbaceous attitude to the recipe. For a truly classic Green Goddess flavor, replace the salt with 1 to 2 teaspoons of anchovy paste.
Makes 24
1 dozen hard-cooked eggs (recipe follows)
Filling
1/2 ripe avocado
3 tablespoons mayonnaise
2 tablespoons sour cream
1 teaspoon minced fresh garlic
1 tablespoon chopped fresh tarragon
1/2 teaspoon salt
Topping
24 fresh tarragon leaves
Fresh-cracked black pepper
Halve the eggs lengthwise and transfer the yolks to a small bowl. Set the egg white halves on a platter, cover, and refrigerate.
In a mixing bowl, mash the avocado well with a fork, then add the yolks and mash to a smooth consistency. Add the mayonnaise, sour cream, garlic, tarragon, and salt, and mix until smooth. (You can also do this in a mixing bowl with a whip attachment.)
Spoon the mixture into a pastry bag fitted with a plain or large star tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
Top each egg half with a tarragon leaf and a grind of fresh-cracked black pepper.
Hard-Cooked Eggs
1 dozen large chicken eggs
Place the eggs in a large nonreactive saucepan and add cold water to 1 inch above the eggs. Bring to a boil over medium-high heat. Turn off the heat and let the eggs sit for 10 minutes. Remove from the stove and run cool water over the eggs in the pan until they are cooled. When cool, carefully peel them under running water.
Recipe from D’Lish Deviled Eggs by Kathy Casey
