Quick Blend Avocado Devilled Eggs

Welcome to my latest blender recipe. This is for my quick blend avocado devilled eggs.

Whether you call them devilled eggs or not where you come from they are amazing as a healthy eggy snack and perfect for dinner parties.

You notice I mentioned “what they are called where you are from” well that is because there are so many different words to describe them that it can actually be rather confusing.

I have always known them as devilled eggs but they are also known around the world as:

• Deviled eggs
• Stuffed eggs
• Angel eggs
• Russian eggs
• Dressed eggs
• Picnic eggs
• Chopped boiled eggs

And the list goes, on and on and on!

But in a traditional recipe devilled eggs are always served with the yolk mixed with mustard and mayonnaise and sometimes cheese.

But hey this is January and like the rest of the world it is diet month! Therefore we can’t be seen to be eating mayonnaise especially not shop bought mayonnaise.

So this is my mayonnaise free, healthy version that is full to bursting with goodness.

You could have this for breakfast as something healthy to start the day, serve them up at a dinner party, take them to a summer picnic or even to a barbeque or what about those festive parties that you go to?

Well whatever the occasion eat these as they are delicious and your kids will love them!

My kids personally love them when I am late cooking their dinner (us working mums can’t be perfect)!

And with kids often saying how much they hate avocado it is a great way to keep them healthy without them even knowing it 🙂

If you don’t have a blender this is the one I have!

Print Recipe

Quick Blend Avocado Devilled Eggs

Welcome to my latest blender recipe. This is for my quick blend avocado devilled eggs.

Prep Time2 mins

Total Time2 mins

Course: Salad, Side Dish, Snack

Cuisine: Blender

Servings: 2

Calories: 509kcal

Author: RecipeThis.com

Ingredients

• Blender
• 6 Large Boiled Eggs
• 100 ml Coconut Milk
• 1 Large Avocado
• Handful Fresh Spinach
• 1 Tbsp Mustard Powder
• 1 Tsp Parsley
• Salt & Pepper

Metric – Imperial

Instructions

• Slice your hard boiled eggs in half and scoop out the yolk. Place the yolk in the blender.
• Add to the blender all the seasonings along with the avocado, the spinach and the egg yolk and blend until smooth.
• Add the coconut milk so that it becomes lovely and creamy.
• Salt and pepper your egg whites.
• Using a large spoon pour the mixture over your eggs.
• Fridge for 30 minutes so that they can set and then serve.

Notes

In this recipe I use hard boiled eggs from my Instant Pot. They peel much better and are perfect for devilled eggs. You can read the recipe here.

Its important that you salt and pepper your egg whites as egg whites need the salt to add flavour to them as they are rather bland without it.

Nutrition

Calories: 509kcal | Carbohydrates: 12g | Protein: 22g | Fat: 42g | Saturated Fat: 16g | Cholesterol: 559mg | Sodium: 200mg | Potassium: 812mg | Fiber: 7g | Sugar: 2g | Vitamin A: 925IU | Vitamin C: 10.6mg | Calcium: 105mg | Iron: 4.3mg

Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.

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