Einstein Presents: A Heart-Healthy Take on Guacamole Deviled Eggs
In collaboration with Einstein’s Heart and Vascular team and the American Heart Association, we’re sharing some of our favorite holiday-friendly recipes with a heart-healthy twist.
Looking for an easy crowd pleaser for your holiday party? Look no further. Low in sodium, these guacamole deviled eggs are going to disappear in a heartbeat.
- 9 large eggs
- 1 medium avocado (halved, pitted)
- 2 Tbsp fat-free sour cream
- ½ lime (juiced)
- 1/3 cup finely chopped Roma tomato (1 to 2 Roma tomatoes)
- 1/4 cup finely chopped scallions
- 1/8 teaspoon ground black pepper
- 1 to 2 teaspoons finely chopped jalapeño
- Dried or fresh cilantro, to garnish (optional)
- Hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Transfer eggs to a bowl of cold water to cool.
- When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining egg yolks. Place the egg white halves onto a platter.
- Guacamole: Slice the avocado in half and remove the pit. Slice or scoop out the avocado and add it to the egg yolks. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
- Finely chop the tomato and scallions. Add both to the mashed avocado, along with pepper and (optional) jalapeno. Stir together to combine.
- Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.
Recipe copyright © 2016 American Heart Association.