I finally got tired of breakfast casserole. The idea of waking up and eating one more square of egg/veggie/meatness made me gag a little, so I tried eggs another way: Deviled! I assume they are called "deviled" eggs because just one tiny half egg contains at least 5 grams of fat, meaning if you eat 2 halves (in my book 2 halves = 1) you have consumed almost 20% of the recommended daily fat for a 2,000 calorie diet before 8 a.m. And if I'm at a party, AS IF I would ever just eat 1-2 of these babies. So yeah, that's not for me. I experimented with a few different ways to keep the texture but cut out the fat, and this was my favorite. The cilantro and lime added a nice kick, but my conclusion is that I'm down with hard boiled eggs for breakfast but maybe deviled eggs can stay a party food.
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 6 (unless you eat deviled eggs the way I do- in this case it makes 1.5 servings)
- 6 large eggs ($1.25)
- 1/2 avocado ($.50)
- 1 tablespoon Fat Free Greek Yogurt
- 1 sprinkle cumin
- 1 tablespoon chopped cilantro
- 1/2 Lime (the juice)
- 1 tsp dry mustard
- Sea salt and pepper to taste
For the egg guts: Halve all your eggs and carefully scoop out the yolks into a bowl. Combine the yolks, avocado, yogurt, cilantro, lime and seasonings and mix it until it's scoopable and greenish. Transfer spoonfuls of the mixture into each egg half. Annndd...enjoy your deviled eggs! I know for me the cilantro and lime juice were a little too much so the next time I left those out and they tasted more like regular deviled eggs.