Green God­dess Deviled Eggs

MAKES 12 HALVES. HANDS-ON TIME: 15 MIN­UTES. TO­TAL TIME: 15 MIN­UTES.

Clean Eating - - RECIPES -

Brim­ming with lemon, tar­ragon, pars­ley and chives, th­ese deviled eggs are a fresh, zesty take on the clas­sic side. Gar­nish with curls of lemon zest for a pretty pre­sen­ta­tion.

6 large hard-boiled eggs, peeled, halved length­wise

½ small av­o­cado, peeled and pit­ted

3 tbsp av­o­cado oil may­on­naise (TRY: Pri­mal Kitchen Mayo made with Av­o­cado Oil)

2 tbsp chopped fresh tar­ragon

1 tbsp each chopped fresh pars­ley and chives

½ tsp lemon zest + 2 tbsp fresh lemon juice

¼ tsp each sea salt and ground black pep­per

1. Spoon egg yolks into a food pro­ces­sor. Add re­main­ing in­gre­di­ents and process un­til just smooth.

2. With a tbsp mea­sure, spoon mix­ture into egg white halves. (Al­ter­na­tively, you can spoon the fill­ing into a pas­try bag and pipe it in.)

PER SERV­ING (2 halves): Calo­ries: 150, To­tal Fat: 13 g, Sat. Fat: 3 g, Mo­noun­sat­u­rated Fat: 7 g, Polyun­sat­u­rated Fat: 2 g, Carbs: 3 g, Fiber: 1 g, Sug­ars: 1 g, Protein: 7 g, Sodium: 186 mg, Choles­terol: 194 mg

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