Avocado is accepted in anything you want to eat. Whether you’re taking a break with tortilla chips or blending a super-green breakfast smoothie, it pays to have a few avocados lying around. To your credit, though, you’ve exhausted nearly every possible use for the fatty fruit. So it’s time to turn things around – literally. Instead of baking eggs inside an avocado, this recipe puts the avocado inside the eggs. The not-so-traditional deviled eggs are strategically combined with lime juice and shredded coconut to create a palette portfolio worthy of seconds and thirds. If you’re going to spend your calories on finger food, these tangy two-biters are a smart choice.
¾ avocado, peeled and diced
1-2 Tbsp. Dijon mustard or jalapeno mustard (for a slight kick)
½ Tsp. apple cider vinegar
½ tsp. Himalayan pink salt
½ tsp. black pepper
Juice of ½ lime, plus zest
Shredded unsweetened coconut (optional)
- Add eggs to medium or large pot over high heat. Fill pot with water so there’s about an inch or two of water above the eggs.
- Bring water to a full, rolling boil. Once boiling, turn off heat and let simmer for 10-15 minutes. Keep pot over the eye, but turn off heat or turn down to low.
- Drain eggs. Using rubberized tongs, immediately move eggs to a bowl filled with ice water. Let sit for about 15 minutes.
- Peel eggs, rinse off (to remove any shell fragments) and slice in half lengthwise.
- Scoop out cooked yolk of each egg half and add to medium-size mixing bowl. Set aside egg white until ready to fill. Repeat with all 9 eggs (or 18 egg halves).
- To egg yolks, add diced avocado, mustard, vinegar, salt, pepper and lime juice. Using a fork, mash until mixture is well combined. Note: if you’re adding shredded coconut, do that now and stir until fully incorporated.
- Using a small spoon, fill each egg white with about a tablespoon of avocado mixture. Top with coconut and lime zest, if desired.