Monday, March 24, 2014

Avocado Deviled Eggs

I've been testing out my cake decorating skills over the past 2 weekends, which is why I haven't been updating much. I am nowhere near a professional cake decorator, but when someone challenges me in an area that I'm interested in... I'm ready to give it a shot. 

One cake was a Piñata Castle Cake that was from My Cupcake Addiction. Mine was all homemade cream cheese frosting, instead of a chocolate casing around the base and I didn't use a giant cupcake mold. I used what I had at home and used two 9-inch pans and one Pyrex bowl. This cake ended up coming out a lot bigger than I expected. 
The second cake was a Piñata Snowflake Cake that went with the theme of Disney's Frozen. It was two 9-inch rounds with white chocolate snowflakes. The cake inside was a swirl/marble cake of light blue and a kind of aqua blue

What do you think of my cakes?

As long as I can remember, I hated avocados! It wasn't until a year or so ago when I became obsessed with them. I don't know what happened, but I went from one day hating them to the next day in love. If you are obsessed with avocados then you have to make these avocado deviled eggs right now! They are super easy to make and great for sharing with your family and friends.

The one thing that I love about these avocado deviled eggs is that there is no mayo in them. The avocado makes it just as creamy, but with a healthy fat in them. The garlic and cilantro gives it the extra flavor and if you are looking for a little kick, I would suggest throwing in some finely diced serranos or jalapenos. Yum!

Here's the Recipe:


6 hard boiled eggs, peeled and cut lengthwise
1 medium ripe avocado, halved, pitted and peeled
1/2 tablespoon fresh lime juice
1 teaspoon garlic, finely minced
2 teaspoons cilantro, finely chopped
1/4 teaspoon onion powder
1/4 teaspoon salt
Smoked paprika


1. Remove the yolks from the hard boiled eggs and place in small bowl. Add the peeled avocado, lime juice, garlic, cilantro, onion powder and salt.
2. Using a fork, mash everything until it has a smooth consistency.
3. Spoon or using a piping bag, pipe avocado mixture into the empty halved eggs. Sprinkle each half with paprika.
4. Serve right away or store in an airtight container for up to 2 days.

Want More Healthy Snacks?

Roasted Grapes on Toast
Kale Chips

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