Nothing says spring like eating outdoors. Picnics at the park, lunch at the lake or just a simple dinner on the porch. We love eating “al fresco”. Anything that is served up outside just tastes better! This week, we’re sharing a delicious way to whip up a favorite take along side or snack – deviled eggs. They are simple, luscious and fun to eat with our hands.
Often these indulgent goodies are full of mayo and other ingredients that ramp up the fat and calories, without any return in flavor. We’ve got an easy and quick way to make them taste great and better-for-you, too. See if you don’t agree!
Dill not only adds a pretty garnish to the top of these eggs, but provides a pop of flavor AND nutrition. In fact, did you know that dill has volatile oils that qualify it as a “chemo protective” food (much like parsley) that can help neutralize particular types of carcinogens. It also is a good source of calcium, iron, and magnesium. Dill is a unique plant in that both its leaves and seeds are used as a seasoning; enjoy the great taste of dill in this recipe!
Avocado Dill Deviled Eggs
- 1 Ripe Avocado, Pitted and Peeled
- 12 Large Eggs, Boiled, Halved
- 1/3 Cup Nonfat Greek Yogurt
- 3 Heaping TB Dijon Mustard
- 3 Dashes of Chipotle Tabasco
- Sea Salt to Taste
- Fresh Dill
Scoop out the avocado and egg yolks into a bowl; add the yogurt, Dijon, Tabasco and taste for Salt. Scoop , back into the egg whites and garnish with Dill. Done! Better for you, yummy deviled eggs.