I got in the habit of making batches of deviled eggs for an easy to grab breakfast while trying to incorporate more protein into my daily breakfast routine. Eventually it dawned on me that I could incorporate my habit of tossing avocado with scrambled and poached eggs. These are lighter than your run-of-the-mill deviled eggs, but full of all the good fats.
These will keep in the fridge for up to 3 days. The only downside of the avocado variation is that the avocado tends to brown (although the lime helps to slow this process).
- 6 hard-boiled eggs
- 2 tbsp greek yogurt
- 1 tbsp yellow mustard
- 1 tsp lime zest
- ½ lime, juiced
- 1 tsp tabasco sauce
- 1 tsp white wine vinegar
- Salt and papper to taste
- ½ avocado, cubed
- cilantro (optional)
- paprika (optional)
- Boil eggs. Bring a pot of water to a boil. Once it comes to a rolling boil gently drop eggs in and boil for 12 minutes. Once finished, submerge in a bowl of ice water to cool (this makes the boiled eggs easier to peel).
- Prep boiled eggs. Peel all eggs and cut in half. Remove yolks and toss them in a blender or food processor (alternatively you can use a fork). Arrange the egg whites on a plate and set aside.
- Making filling. Add remaining non-optional ingredients to the yolks in the blender/food processor. Blend until smooth, occasionally scraping down the sides if need be. Add salt and pepper (or other ingredients) to taste.
- Assemble eggs. Move filling into a plastic bag and cut of a small corner of it. Squeezing the plastic bag, squeeze the filling into each egg white half so that the filling is bubbling over the top. Finish eggs with paprika and chopped cilantro.