Prepare hard boiled eggs with your favorite method or use ours. Try not to overcook them.
In this version of deviled eggs I swap the mayo for healthy avocado and add a little smoked salmon for extra protein and flavor.
Many have a custom to serve hard boiled eggs at the start of the seder and also to serve a fish course. This dish combines them both into one simple dish.
Ingredients
Servings 6
- 6 eggs
- 1 large ripe avocado pitted and peeled
- 2 ounces smoked salmon minced
- 1 - 2 tablespoons lime juice
- 1 jalapeño half minced and half sliced
- 1 tablespoon cilantro minced
- 1 garlic clove minced
- Pinch cayenne pepper optional
Nutritional Facts
Nutrition Facts
Lox Deviled Egg with Avocado
Amount per Serving
Calories
130
% Daily Value*
Fat
10
g
15
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
166
mg
55
%
Sodium
181
mg
8
%
Potassium
250
mg
7
%
Carbohydrates
4
g
1
%
Fiber
2
g
8
%
Sugar
0.5
g
1
%
Protein
8
g
16
%
Vitamin A
343
IU
7
%
Vitamin C
5
mg
6
%
Calcium
32
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Place eggs in a small saucepan. Cover with cold water. Heat water to a rolling boil.
- Turn off the heat, cover, and set a timer for 9 minutes.
- When timer goes off, plunge pan under cold water, and allow eggs to cool completely.
- Peel eggs and slice in half vertically.
- Remove egg yolks and place in a resealable plastic bag. Add avocado, smoked salmon, lime juice, minced jalapeño, cilantro, garlic, and cayenne. Mix and mash everything together in the bag. Once well blended, taste and adjust seasoning to taste.
- You can keep everything in the fridge in bags at this point until ready to serve. Snip a small hole in the corner of the bag and pipe out filling into each egg white. Garnish with a small slice of jalapeño if desired.
