Avocado Wasabi Stuffed Eggs
At a loss for what to bring to your next party? Healthy appetizer options run slim at most gatherings. It’s no wonder most American’s gain an average of seven pounds between Thanksgiving and New Year’s.
Here’s my latest creation, Avocado Wasabi Stuffed Eggs. It’s a delicious, new spin on the Deviled Eggs of the ’50’s, without mayo. I use fresh avocados, organic eggs and wasabi to give it a kick.
What to buy:
12 Hard boiled organic eggs, shelled (available at Costco)
1 Large avocado, soft
1 T Wasabi paste
1 T Dijon mustard
1/2 Lemon, juiced
Dash salt, to taste
What to do:
Cut eggs in half, lengthwise
Gently remove yolks and place in small bowl. Add all remaining ingredients except for the paprika. Mix with a fork until smooth.
Spoon the mixture back into the egg white halves with a spoon, or an extra decorative touch, use a small piping bag. Or, make a small diagonal cut in the corner of a Ziplock bag.
Sprinkle with paprika and serve.
From my heart to yours,