Some things are too delicious to keep to myself. These excellent eggs are one of those things. Granted, if you were with me in my house right now, I might be tempted to lie and say this recipe didn’t turn out well…then try to hide them in the fridge so I could inhale them the minute you left. (Note to self: pray about self control.)
What you need:
– 8 hard boiled eggs (I put my eggs in a muffin tin, bake at 325 for 30 minutes, they’re perfect!)
– 1 medium ripe avocado (or two small ones)
– 1 tbsp prepared mustard (more if you prefer)
– 1 heaping tbsp mayonaise
– sea salt & ground pepper to taste (I like to sprinkle pink Himilayan sea salt over the finished product, instead of paprika.)
With a fork, mash the avocado and egg yolks together in a bowl. Add additional ingredients and stir well. Use a spoon (and your fingers, so you can lick them) to put the mixture in the hard boiled eggs. Garnish with sea salt or paprika.
Great for a snack, a potluck, or whenever you’re feeling a little Seussical! Remember that avocados turn brown when exposed to air, so keep your deviled eggs in a closed container. If you make them a day in advance for a dinner party, you’ll probably have brown deviled eggs by the next evening. Although, I’ve never had mine last that long!
So easy, so yummy…dare I say healthy(ish)?! I used all organic ingredients, so I can feel even less guilty about letting my toddler indulge.
The recipe is gluten-free and soy-free. Below are egg-free and dairy-free options.
Bye-bye eggs: Mix 1 teaspoon of chia seeds with 3 teaspoons of water, let it sit for 15 minutes before adding it to the blender.
Bye-bye dairy: Use dairy-free chocolate chips, or skip them altogether. (Then it would be a nut-butter brownie, still delicious!)
If you’re not a huge fan of bananas, no worries, the taste is very subtle. This brownie is super moist and absolutely yummy — good luck not eating the whole plate!
Prepare to have your mind and taste-buds blown!
What you need:
1 cup of nut butter. (I used a combo of pecan butter, chocolate hazelnut spread, peanut butter, and white chocolate spread because I didn’t want an overwhelming nutty flavor.)
1 1/2 cup of grated or chopped zucchini. (I used yellow squash and zucchini, finely grated.)
1 cup steel-cut oats (Granola blends would probably be good, too!)
1 egg (I can’t eat eggs, so I substituted chia seeds — 1 tbsp chia seeds & 3 tbsps water.)
1 tsp of vanilla
1 tsp of baking soda
1 tsp of cinnamon
1 cup of dark chocolate chips.
*optional ingredient = 1/4 cup of raw honey if your nut butter isn’t very sweet. I did NOT use honey in mine & they’re perfect.
What you do:
Preheat oven to 350 degrees.
Combine all the ingredients into a large bowl and mix everything together.
Pour into a greased 9×9 baking pan.
Bake for 35-45 minutes, or until a toothpick comes out clean.