A deviled egg dish is the king of entrées and an indispensable component of buffet tables at weddings and parties. However, traditional recipes are mostly based on mayonaise, sour cream and sugar, so unless you would like to gain weight fast, it is better not to eat deviled eggs very often.
The recipe below is an exception to the rule, as it is a figure-friendly one.
- 6 large eggs
- 1 avocado
- 1 tablespoon cilantro
- 1/2 teaspoon ground chili
- 1 teaspoon ground mustard seeds
- 1 tablespoon lemon juice snatch
- 1/2 teaspoon sea salt
- 1/2 teaspoon olive oil
Place the eggs into a pot and poor in enough water to cover the eggs completely. Heat up the water and when reduce the heat once it’s boiling; cook the eggs for about eight minutes. Discard the hot water and then shake the pot with the eggs in until the the shells slightly crack. Put aside the eggs for five minutes. This is important so the shells won’t stick to the eggs.
Once the eggs have cooled, gently remove their shells and cut them in halves. Remove the yolks and mix them well with all the ingredients. For a more chunky appearance, mash the flesh of the avocado separately and mix it only slightly with the egg yolks.
Stuff the egg yolk and avocado mixture back into the egg whites and decorate with chili powder and parsley.