Eggs are everywhere in Jewish culture from a symbol of renewal on the seder plate to egg salad sandwiches and boiled, brown eggs in cholent. But no matter what the recipe, they can be off the table for Jews with high cholesterol or heart conditions. Heart disease is behind 15 percent of the mortality rate in Israel.
To still eat deviled eggs and lower your cholesterol, sub in avocado for the yolk. You’ll add healthy unsaturated fats and fiber to your appetizer. Serve with whole grain toast for cholesterol-reducing fiber. You can chop up the deviled eggs for a yummy, deviled egg sandwich.
Ingredients
Servings 4
- 5 eggs
- 2 medium avocado
- 4 tablespoons spicy mustard
Nutritional Facts
Nutrition Facts
Deviled Avocado Eggs
Amount per Serving
Calories
233
% Daily Value*
Fat
19
g
29
%
Saturated Fat
4
g
25
%
Trans Fat
0.01
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
12
g
Cholesterol
164
mg
55
%
Sodium
235
mg
10
%
Potassium
571
mg
16
%
Carbohydrates
10
g
3
%
Fiber
7
g
29
%
Sugar
1
g
1
%
Protein
8
g
16
%
Vitamin A
395
IU
8
%
Vitamin C
10
mg
12
%
Calcium
46
mg
5
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Poke one end of both eggs with a needle or safety pin. This will make peeling easier later. Put eggs in a saucepan. Add enough water to cover eggs.
- Bring to a boil. Cook for another 10 to 15 minutes. Drain the water and add cold water to let the eggs cool for 5 minutes. Peel eggs.
- Cut eggs in half lengthwise. Scoop out egg yolks.
- Cut avocado in half. Remove the pit. Scoop out both sides and place the avocado meat in a small bowl. Add 2 tablespoons of spicy mustard. Mash together with a fork.
- Add avocado filling to the hollow area where the yolk was. Serve.
Equipment
- one needle or safety pin
Update your recipe — you left out adding/mashing the yolks, too.
In a kosher kitchen, we cook 3 or more odd numbered eggs at once. In case an egg has a blood spot, it will be in the minority, and the remaining eggs wlil be ok.