Avocado Deviled Eggs

Dan and I don't have the best of luck with commercial airlines; it doesn't even matter which carrier. It's inevitable that we'll have a delay or cancellation anytime we book a trip.

Yesterday we flew home from Los Angeles, California. Our flights there were on time, and uneventful. Easy breezy. Our first return flight home? Also as scheduled. Things were looking good. We boarded our connection in St Louis, a 55 minute flight to Grand Rapids, and it took off on time...

So wait...were we really going to complete a roundtrip flight, with two connections both ways, without any airline hassle?

Of course not silly people.

Ten minutes before we should have landed in Grand Rapids, the pilot let us know that "due to an icy runway, the plane was unable to land and we had been rerouted to Indianapolis".

I didn't know if I should laugh or cry. It was late. I was tired, frustrated, and just wanted to see my baby.

Long story short, we landed in Indianapolis....hung out on the plane for 2.5 hours while the weather/runway improved, and finally took off for home. We arrived in Grand Rapids at 1 am - 3 hours behind schedule. Honestly, we were just grateful we didn't have to spend the night in Indy (no offense to the City). We were so anxious to get home to Sawyer and sleep in our own beds.

Aside from that (and being extremely jet lagged) we had a great trip! I'll share photos and a What I Ate Wednesday Vacation Edition next week. I don't usually veer too far from my healthy habits on vacation, but I indulge here and there. You'll see what a typical vacay-day looks like in my world.

With all the icy runway nonsense, it's hard to believe it's April...and that Easter is just 2 weeks out!

Deviled eggs are an Easter tradition. My family has been making them for as far back as I can remember. One of my favorite ways to eat eggs is in hard-boiled form too - so these little bite sized beauties and I get along reeeeaaaally well.

And then there's my all time favorite food - AVOCADO. It can do no wrong. Maybe I'm a strange breed, but I adore the egg + avo combo; ate it throughout my entire pregnancy! What a power pair too. An excellent source of protein and a delicious heart healthy fat.

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So of course I had to swap avocado into my deviled egg mixture and in return reduce (or eliminate) the mayo. Darn.

Makes for a pretty healthy appetizer if you ask me.

If you don't have a piping bag, you can simply just spoon the mixture into the egg. It won't look as fancy, but it tastes the same, and I won't tell Martha Stewart.

If you need assistance for the perfect hard-boiled egg - check out this video tutorial.


Avocado Deviled Eggs

Ingredients

  • 6 hard boiled eggs
  • 1/2 avocado
  • 1 tbsp mayo (optional)
  • 2 tsp dijon mustard
  • 1 tsp Frank's Red Hot
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • paprika for garnish

Instructions

  1. Remove the shell from the hard boiled eggs and cut length wise. Remove the yolk and place into a medium mixing bowl
  2. Add the flesh of 1/2 ripe avocado, mayo, dijon mustard, red hot, salt & pepper to the egg yolks
  3. Using a hand mixer, beat the yolk mixture on medium until creamy
  4. Add yolk mixture to a piping bag and pipe into the boiled egg cavity
  5. Garnish eggs with paprika and keep cool until ready to serve