Avocado deviled eggs


6 large eggs, preferably pastured

1 ripe avocado

1 tbsp. mayonnaise

Sea salt & pepper

1 tbsp. red onion, chopped

1 tbsp. lime juice

Dash of garlic powder, cumin and cayenne pepper

1 tbsp. parsley


Cook eggs until hard boiled with a couple of teaspoons of olive oil. I recently learned this secret to easy egg peeling. 

Peel eggs and cut in half. Remove egg yolks, reserving 3 yolks for another use. 

As a quick shortcut, you can use pre-cooked hard boiled eggs, although these will not have the same fabulous health benefits of pastured eggs. 

With a fork, mash one ripe avocado and 3 egg yolks with mayonnaise, s&p, onion, garlic powder and dash of cumin and cayenne pepper until well combined. Stir in parsley. Fill each egg half. Sprinkle with a dash of cumin.

Cover and refrigerate until ready to serve. Makes one dozen.

These are great to bring to a party, or for a quick and healthy protein-packed breakfast!