Summer is just around the corner. My childhood memories of summer meant family trips to a nearby park---which just happened to be the first county park in all of California. Mooney’s Grove, an enduring park dotted with grand old oaks, historic buildings and a lagoon with boats, always meant terrific fun with my brother and sister in what seemed like the world’s best spot for “hide-and-seek.” But, it also meant mother’s deviled eggs (and an old-fashioned freezer of her homemade vanilla ice cream.)
To this day, deviled eggs remain one of my favorite comfort foods. I have them for lunch as a special treat, and on occasion serve them as an appetizer topped with shrimp, smoked salmon or even simply pickled red onions and chives. I always make more than I need for the purpose of leftovers, however, there is rarely one left. Seems everyone loves deviled eggs.
The inspiration for this recipe came from having three avocado trees, and my love for a little spice. Replacing mayonnaise with the avocados & a little Greek yogurt also made make this version more healthy.
Ingredients:
6 hard boiled eggs, peeled
1 Tablespoon Greek yogurt
1 Tablespoon Sriracha
1 small avocado
1 tablespoon lemon
juice
Salt & pepper
Chopped chives, green
onions or cilantro
Dash of smoked
paprika
Instructions:
Cut cooked eggs in half and remove yolks. Mix yolks with all ingredients except chopped herbs. Fill cooked whites with yolk mixture. Top with freshly chopped herbs & finished with smoked paprika.
Bon appetit!
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