Green Eyes for Halloween (Deviled Eggs with Avocados)
You can easily create a spooky but very edible centerpiece for Halloween by making Deviled Eggs with avocados instead of mayonnaise. Because everybody loves Deviled Eggs, you’ll probably want to stir up the recipe for other fall or winter gatherings.
- 1 large or 2 small soft-ripe Chilean Hass Avocados
- 1 teaspoon Lemon or Lime Juice
- 1 dozen Eggs, hard-cooked
- 1/2 to 2/3 cup Sweet Pickle Relish or Green Salsa or Lime Juice
- Salt and Pepper to taste
- 6 to 8 Ripe or Pimiento-Stuffed Green Olives, pitted and sliced
- Alfalfa Sprouts
- Cherry Tomato
Nutritional Information per serving - calories 117, fat 7.5g, monounsaturated fat 3.5g, saturated fat 2g, protein 7g, carbohydrates 6g, cholesterol 212mg, sodium 165mg, fiber 1g.
Cut avocados in half, remove the pit and peel. Cut one slice to make a “mouth”. Brush with lime juice or lemon juice to prevent discoloration and set aside. Cut remaining avocado into chunks into medium bowl.
Peel eggs and cut in half crosswise. Arrange whites, cut-side up, on plate. Add yolks to avocado in bowl, along with relish, salsa or lime juice. Mash with a fork. Season with salt and pepper. Spoon into egg white halves and top each with a slice of olive. Make hair with alfalfa sprouts, mouth with reserved avocado slice and nose with cherry tomato.
Option: Put avocado, egg yolks, relish, salsa or lime juice into zip top plastic bag. Seal and mash with hands until blended. Cut off one corner of bag and pipe avocado mixture into egg white halves. Top with olive slices.