California Deviled Eggs

By Micki Brown

 

Category,
Yields1 Serving
 12 free-range or pastured eggs, hard boiled
 1 large avocado, pit and peel removed
 ⅓ cup sour cream
 Juice of ½ a lime
 1 tbsp red onion, finely chopped
 2 garlic cloves, minced
 1 tsp Dijon mustard
 ½ tsp cumin
 Sea salt and black pepper to taste
 Paprika
1

Slice eggs in half lengthwise. Place the yolks in a mixing bowl, and the whites on a serving dish

2

Add the remaining ingredients, except the paprika, to the mixing bowl with the yolks.

3

Blend well with a hand mixer.

4

Spoon the mixture into the holes in the egg whites.

5

Sprinkle with paprika. Serve. These make a great low carb snack, and are perfect to take along to potlucks and picnics.

Ingredients

 12 free-range or pastured eggs, hard boiled
 1 large avocado, pit and peel removed
 ⅓ cup sour cream
 Juice of ½ a lime
 1 tbsp red onion, finely chopped
 2 garlic cloves, minced
 1 tsp Dijon mustard
 ½ tsp cumin
 Sea salt and black pepper to taste
 Paprika

Directions

1

Slice eggs in half lengthwise. Place the yolks in a mixing bowl, and the whites on a serving dish

2

Add the remaining ingredients, except the paprika, to the mixing bowl with the yolks.

3

Blend well with a hand mixer.

4

Spoon the mixture into the holes in the egg whites.

5

Sprinkle with paprika. Serve. These make a great low carb snack, and are perfect to take along to potlucks and picnics.

California Deviled Eggs
IngredientsDirections