After Easter, people often find themselves left with a carton full of pretty, uneaten hard-boiled eggs.
They only last about a week in the fridge, so instead of challenging yourself to a week-long hard-boiled-egg-eating contest, ensure they don’t go to waste by making them into delicious deviled eggs.
These deviled eggs from Mother Thyme only use 2 to 3 tablespoons of mayo since avocado takes care of the creaminess all on its own, so many of the bad fats in a traditional deviled egg are replaced with good fats from the avocado.
Ingredients
6 peeled hard boiled eggs
1 ripe avocado peeled and pit removed
1½ teaspoons fresh lime juice
2-3 tablespoons mayonnaise (light or regular)
½ teaspoon freshly chopped parsley
⅛ teaspoon ground mustard
Salt and pepper to taste
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