Guacamole Angel Eggs Recipe
Why do we call them deviled eggs? Because some of the traditional ingredients are a little devilish for the body! Why settle for that when you can have Angel Eggs that offer your body great nutrition and lots of love.
Angel eggs are full of my favorite fruit that acts like a vegetable – avocado. Avocados are a good source of pantothenic acid, dietary fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, and vitamin C. Although they are fruits, avocados have a high fat content of between 71 to 88% of their total calories, which is about 20 times the average for other fruits. This healthy fat will keep you satiated longer. I believe that healthy fats and protein help us lose weight or stay lean, plus they help put a stop to cravings. This is a great snack to indulge in if you’re looking to lose or maintain weight.
If you like a little spicy kick to your food, you can add more jalapeno and spices. If you favor mild, you can leave out the hot stuff altogether. Most of the nutrients in the eggs are found in the yolks, and coupled with the nutrients in the avocado you’ll get a powerful dose of nutrition. When preparing, make sure that the egg splits properly to leave a little dish for the guacamole topping. Go slow as you are opening the eggs and removing the yolk.
This is a quick and easy dish to take to gatherings; perfect for a family BBQ or as an appetizer. I tend to love appetizers as meals, so I often opt to eat Angel Eggs for a light lunch or dinner. I would love to hear your thoughts and how you like this recipe. Please feel free to share your thoughts or questions in the comments below. I hope you enjoy your guacamole Angel Eggs!
- 6 large organic eggs, hard boiled
- 1 medium organic haas avocado
- 2-3 tsp fresh lime juice
- 1 tsp red onion, minced
- 1 tbsp minced jalapeno
- 1 tbsp fresh cilantro, chopped
- kosher salt and fresh ground pepper, to taste
- 1 tbsp diced tomato
- pinch chile powder or chopped bacon (for garnish)
- Peel the cooled hard boiled eggs.
- Cut the eggs in half horizontally, and set the yolks aside.
- In a bowl, mash the avocado and 2 whole egg yolks; discard the rest.
- Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste. Gently fold in tomato.
- Scoop heaping spoonfuls of the guacamole into the 12 halved eggs.
- Sprinkle with a little chile powder for color and arrange on a platter.
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