Avocado Ranch Deviled Eggs
12 large hard-boiled EGGS, peeled 2 avocados, pitted, peeled, mashed 3 Tbsp. prepared Ranch dressing 2 Tbsp. fresh lime juice 1 Tbsp. chopped green onion 1 1/2 tsp. garlic salt 1/4 cup crisp cooked and crumbled bacon additional chopped green onion, optional
Yields: 12 servings, 2 filled egg whites each
- Nutritional Information
Per serving: 1/12th Recipe
Total fat: 12 g
Saturated fat: 3 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 6 g
Cholesterol: 191 mg
Sodium: 377 mg
Carbohydrates: 4 g
Fiber: 2 g
Sugar: 1 g
Protein: 8 g
Vitamin A: 77 mcg
Vitamin D: 1 mcg
Folate: 49 mcg
Choline: 152 mg
Calcium: 29 mg
Iron: 1 mg
Potassium: 227 mg
This recipe is an excellent source of choline and a good source of protein and folate.
SLICE eggs lengthwise in half. REMOVE yolks; place in a medium bowl.
ADD avocados, dressing, lime juice, 1 tbsp. chopped green onion and garlic salt. MASH until well blended.
DIVIDE yolk mixture evenly between egg whites.
SPRINKLE each filled egg white with some of the bacon and additional chopped green onion before serving.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.