Cut the fattening mayonnaise and replace it with avacado for a healthy spin on this Easter classic!
- 8 eggs, hardboiled
- 1ripe avacado
- 1/3 cup light sour cream
- 2 teaspoons fresh lemon juice
- salt and pepper
- Seasoned salt (optional)
- Hard boil your eggs. Remove shells, cut each egg in half lengthwise, and scoop out yolks. Reserve yolks in a bowl to the side.
- Peel and pit your avacado andadd it to your bowl of yolks. Use a handheld blender or food processor to puree together until smooth and creamy. Add sour cream, lemon, and salt and pepper to taste. Mix until smooth.
- Spoon yolk mixture into a piping bag with a big star tip. Pipe into the middle of each egg white. Sprinkle with a bit of paprika and seasoned salt andenjoy! Keep them covered in the refrigerator until ready to serve. It is best to serve them the same day that you make them because they do start to brown the next day.