I had an intense craving for deviled eggs, along with an avo-cream cheese combo, and walked to Kroger for the ingredients last weekend. I didn't follow a recipe, but these turned out great, so I thought I'd share, if anybody out there is looking for a new way to make deviled eggs-
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| Slice the eggs vertically and put the whites on a separate plate |
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Boil the eggs
(You can add ice or cold water to the colander to make them crack more easily) |
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| Pick yourself out a great avocado (squishy on the outside but not too boggy...this one could've been a little more firm, but I'll take it!) and slice vertically. Remove pit and put avocado in the bowl with the yolks. |
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| Slice up green onions; a small handful is just fine. Slice them thinly! |
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| Use a fresh lemon for lemon juice; never the squeezable lemon juice. That stuff has nasty chemicals and preservatives. Use the real thing; it pays off. Plus, lemons are cheap. |
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| Salt and Pepper. |
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| Garlic powder...season to your liking, I think I put about 1 1/2 tablespoons. |
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| I just seasoned to my liking; but I put more cayenne than I thought I would. If I were to guess, maybe a tablespoon? |
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| Also in the bowl, add dijon mustard and cream cheese- a whole block of cream cheese (I think the 1/3 less fat is the best) and about 1/2 cup of dijon mustard. |
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| Blend until creamy and smooth. |
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| Spread in the egg whites! Sprinkle cayenne and a TOUCH of cinnamon (<-secret ingredient) on top. |
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| Voila! |
These are best chilled for a couple of hours, but if you're like me, you have to sneak a bite as soon as you spread the goodness in the whites!!!! I had a LOT of yellow mix left over, so I made egg sandwiches. Just spread the yellow in between two slices of wheat bread. Not as good as a deviled egg, but still delicious.
This is a great recipe for vegetarians to get protein, if they aren't vegan, that is!
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