Recipe of the Week 10/26: Avocado and Wasabi Halloween Deviled Eggs

Yields 4 Servings


4 eggs

1 cup frozen blueberries

1/2 large avocado, seeded and peeled

1 tsp wasabi paste

1 tsp lemon juice

1/4 tsp salt

1/2 tsp black sesame seeds 


Place in eggs and blueberries in a small pot. Cover eggs with water, cover pot and bring to boil over high heat. Let eggs boil for 5 minutes, then turn off heat. Let eggs sit in the blueberry water for 10 more minutes. Remove eggs, one at a time, and gently press and crack the shell with the back of the spoon. Place cracked eggs in a bowl and add the blueberry water. Allow eggs to cool to room temperature, then place the eggs in the blueberry water in the refrigerator for 6 hours or up to overnight. Peel the eggs and cut in half lengthwise. Scoop out the yolks and place in a bowl. Add avocado, wasabi, lemon juice and salt to the egg yolks and mash together until smooth. Place avocado mix into a piping bag and pipe into the hollowed egg halves or use a spoon and scoop them back into the egg halves. Chill until ready to serve. 

Adapted from: anchor Found by: Melissa Zobler, BS, CPT, CPSN 

Nutritional Facts: Calories: 109 Total Fat: 8.9g Cholesterol 186mg Sodium 208.7mg Fiber 1.2g Carbohydrates 2.3g Sugar 6g Protein 6.7g 

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