Skinny Avocado Deviled Eggs
3 Tbsp avocado salsa
1 Tbsp Dijon mustard
½ tsp of Worcestershire sauce
S & P (I used red pepper)
Boil eggs, once cool, crack & peel.
Carefully slice eggs in half.
Mash yolks & avocado with a fork.
Stir in all other ingredients, except for paprika .
Fill a piping bag (or sandwich bag) with yolk mixture & fill eggs.
Garnish with paprika and serve.
Other garnishing ideas: cilantro, jalapeños, diced green onion, or sliced grape tomatoes.
78 calories. 5g fats (2g saturated fats, 180mg cholesterol.) 150mg sodium. 1g carbohydrates (0g fiber, 0g sugar.) 7g protein.
Lower fat: Substitute 3oz of fat-free cream cheese for the egg yolks. 38 calories. 2g fat (0g saturated fat, 2mg cholesterol.) 233mg sodium. 2g carbohydrates (0g fiber, 1g sugar.) 6g protein.
Lower carbohydrate: Recipe is lower carbohydrate as is.
Lower sodium: Recipe is low-sodium as is.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.