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Heavenly Angeled Eggs

I set out in search of a good alternative to the heavier mayo-laced deviled egg and I think I found it: angeled eggs! Easy and healthy!
5 from 1 vote
Prep Time 35 minutes
Cook Time 10 minutes
Course Appetizer, Brunch, Party Food, Side Dish
Servings 6 servings

Ingredients
  

  • 6 large eggs
  • 2 large Haas avocados mashed
  • 2 tbsp. nonfat Greek yogurt
  • ½ large lemon juiced
  • 2 tablespoon fresh (or dried) dill chopped
  • salt and pepper to taste
  • smoked paprika
  • 1 large bowl filled with ice water (lots of ice!)
  • 1 gallon-sized disposable zipper bag optional

Instructions
 

  • Place the eggs in the bottom of a saucepan. Fill saucepan with water until 1 inch above the tops of the eggs.
  • Place pan on stove and bring water to a boil on high heat. Boil eggs for 10 minutes.
  • When eggs are done boiling, use a slotted spoon to remove each egg and place them into the large bowl of ice water. Allow to cool for 5 minutes.
  • Remove the shells from the eggs by removing them from the ice bath, rolling them gently on a hard, flat surface, and then peeling them gently under running water.
  • Slice each egg in half. Place the yolks in a bowl and place the egg white halves on a platter. *Chef's note: Wipe your knife between slices to make slicing easier and to make the eggs look cleaner.
  • Combine the egg yolks with avocados, Greek yogurt, lemon juice, dill, salt, and pepper in bowl. Mash the ingredients together until they become creamy.
  • Spoon yolk mixture into a gallon-sized disposable zipper bag. Snip one bottom corner of the zipper bag with scissors. *Chef note: If you want to be REALLY fancy, you could use a pastry bag with a star-shaped tip. If you prefer to keep it simple, just spoon the mixture into the egg white shells.
  • Carefully pipe or spoon the yolk mixture into the egg white shells. Garnish with a dash of smoked paprika.
Keyword Easy, Favorites, Kid Friendly, Meatless
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