Keto Snacks

  

Guacamole Deviled Eggs

Silky avocado, laced with lime and ground cumin, is piped into hardcooked eggs in this savory snack

Prep Time: 15 mins | Cook Time: 15 mins | Yield: 24 halves | Serving Size: 2 halves |

Nutrition for Serving
Fat 81% | Protein 19% | Net Carb 0% | Ratio 1.9:1 |

Calories 145
Fat 13g
Protein 7g
Total Carbohydrate 1g
Dietary Fiber 1g
Net Carbohydrate 0g


Ingredients
12 large eggs
1⁄2 cup mayonnaise
1⁄2 medium avocado
1 TB. fresh cilantro, chopped
1 TB. fresh lime juice
1 tsp. ground cumin
1⁄2 tsp. sea salt
1 tsp. chili powder


Food safety is a concern when serving deviled eggs. Always be sure to keep filled eggs covered and refrigerated, and serve them on a chilled platter resting on ice, if necessary.

Instructions
1. Place whole eggs in a 2-quart (2l) saucepan. Fill the pan with cold water to cover eggs. Place the pan, uncovered, over high heat until simmering, about 5 to 10 minutes.
2. Remove the pan from heat, cover, and wait for 13 minutes.
3. While eggs cook, combine mayonnaise, avocado, cilantro, lime juice, cumin, and sea salt in a food processor. Pulse until a smooth paste forms.
4. Drain cooked eggs and plunge under cold water until cool enough to handle. Remove and discard shells immediately, and slice eggs in half lengthwise.
5. Scoop firm yolks out of eggs and add to avocado mixture. Pulse until mixture is fully combined and smooth.
6. Carefully spoon filling into egg halves. (Alternately, use a pastry bag with a decorative tip to pipe filling into eggs)
7. Dust with chili powder before serving.

Variation: To make Classic Deviled Eggs, fill egg halves with a mix of 2⁄3 cup  ayonnaise, 1 tablespoon Dijon mustard, 12 cooked egg yolks, and 1⁄2 teaspoon sea salt. Sprinkle with smoked paprika to serve.

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