June Recipes

Keto Avocado Deviled Eggs

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Plate of Keto Avocado Deviled Eggs
Hands On:
25 minutes
Total Time:
40 minutes
Serves:
8

Ingredients

  • 8 Hy-Vee large eggs
  • ½ ripe avocado, peeled, seeded, and chopped
  • ¼ cup Hy-Vee plain Greek yogurt
  • 1 tsp Hy-Vee stone ground Dijon mustard
  • 1 tsp fresh lemon juice
  • ½ tsp Hy-Vee salt
  • ¼ tsp Hy-Vee ground black pepper
  • Radishes, sliced; for garnish
  • Hy-Vee paprika, for garnish
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Preparation

1
Place eggs in single layer in large saucepan. Add enough water to cover at least 1 inch above eggs. Cover saucepan and bring to a boil. Remove from heat. Let eggs stand, covered, in hot water for 15 minutes. Drain; place eggs in ice water to completely cool.
2
Peel eggs; cut in half lengthwise. Remove egg yolks; place in medium bowl. Add avocado, yogurt, mustard, lemon juice, salt, and pepper. Beat with an electric mixer until smooth.
3
Pipe or spoon yolk mixture into egg white halves. Serve immediately or cover and refrigerate for up to 1 day. To serve, garnish with sliced radishes and sprinkle with paprika, if desired.

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