Avocado Devilled Eggs

These are my new favorite snack to have on hand in our fridge. I just wish my husband didn’t like them as much as he does because they disappear so darn quickly. I have been making a dozen every three days for the last month for a quick high protein snack on the go.

12 hard boiled eggs
1 medium avocado, diced small
3 tablespoon plain Greek yogurt (can use light mayo)
2 teaspoons freshly squeezed lemon juice (this helps keep the avocado green and not turning brown)
1/4 teaspoon garlic powder or to taste
1/8 teaspoon hot pepper flakes, or to taste
Salt to taste
Avocado slice, green onion and paprika to garnish, if desired

Cut boiled eggs in half lengthwise and carefully scoop out yolks. Mash yolks with a fork. Stir in diced avocados, yogurt, lemon juice, garlic powder, hot pepper flakes, and salt to taste. Fill egg whites with yolk mixture and place on a serving plate. I filled up a zip-lock bag with the mixture and cut a hole on one corner and squeezed into the egg whites. Garnish accordingly. Makes 24.

2 halves Per Serving: Calories 100; Protein 4 g; Fat 3 g (the good kind); Carbs 1 g; Sugar 0 g; Sodium 75 mg (2 WW points+)
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