Martha’s key to deviled eggs with 44% less fat
“The way we eat is central to our well-being,” says Martha Stewart of why she sneaks healthy ingredients into indulgent dishes. One easy swap: She replaces half the mayonnaise in deviled eggs with avocado for an added dose of healthy fat and fiber. To make: Carefully peel 10 hard-boiled eggs, then cut in half and scoop out the yolks. In processor, puree egg yolks, the flesh of 1 avocado, 2 tsp. of lemon juice and 1⁄4 cup of mayo. Pipe into egg halves.