Description
Ground mustard, pepper, red onion, and avocado make these paleo deviled eggs anything but standard. Enjoyable enough to be an appetizer, filling enough to be a meal (especially the kind you can stand over the sink to eat).
Ingredients
- 6 Eggs
- 1 Avocado, diced
- 1 teaspoon Lemon Juice
- 1 teaspoon Ground Mustard
- ⅛ teaspoons Garlic Powder
- ⅛ teaspoons Sea Salt
- 1 dash Onion Salt
- ¼ cups Red Onion, Diced
- Pepper For Garnish
Preparation
Boil eggs for approximately 20 minutes. Set aside to cool (rinse in cold water or store in the refrigerator—chilled deviled eggs are easier to peel).
Peel eggs and slice in half lengthwise. Scoop out egg yolks and put in a medium-sized bowl.
Add avocado to yolks and mash with a fork. Pour lemon juice into mixture and continue mashing. Add ground mustard, garlic powder, sea salt, and onion salt. Mix well.
Spoon mixture into egg whites and top with red onion (or other garnishes, as desired). Sprinkle with pepper. For best results, serve immediately.
Note: I do save some deviled eggs to eat the next day. They still taste delicious, however the texture changes overnight due to the avocado.
