Deviled Guacamole

1
peggy Calhoun

By
@peggycalhoun

This is a healthier version of the classic deviled egg, replacing the majority of egg yolks with nutritious avocado, sun dried tomato, fresh lime and garnished with Greek yogurt. Stuffed into egg whites and wrapped in thin slices of prosciutto, the presentation brings a smile to your face and gives you a feeling of happiness...which we all know mental health is just as important as physical health. A well received game day appetizer!!!

Rating:

★★★★★ 2 votes

Comments:
Serves:
6-8
Prep:
15 Min
Cook:
5 Min
Method:
Stove Top

Ingredients

  • 6 large
    hard boiled eggs, sliced in half lengthwise with yolks removed (reserve 2 yolks)
  • 24
    1/2" wide strips prosciutto
  • 1 large
    avocado, peeled pitted and cut into chunks
  • juice
    1/2 medium fresh lime
  • 1 Tbsp
    olive oil, extra virgin
  • 1 Tbsp
    sun dried tomatoes, minced
  • 1 Tbsp
    black olive, finely chopped
  • 1/4 c
    greek yogurt or sour cream
  • 6
    black olive slices, for garnish

How to Make Deviled Guacamole

Step-by-Step

  1. Wrap each egg white half in 2 strips of prosciutto. Starting on underside of egg, overlap strips in center and bring ends to top and tuck into cavity neatly. Place eggs onto serving plate and set aside.
  2. In small mixing bowl, combine 2 reserved egg yolks, avocado chunks, lime juice, olive oil, tomatoes and chopped olives. Use a fork to mash and mix well until smooth and well combined.
  3. Place avocado mixture into a medium pastry bag; using a #32 tip fill each cavity with mixture.
  4. In a small pastry bag; use a #4 fine tip to top avocado mixture in the form of football laces. Alternate eggs garnish with football laces or olive slices filled with yogurt or sour cream.
  5. Refrigerate until ready to serve.

Printable Recipe Card

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