Preggo Moment #1,274
I guess baby boy was thinking deviled eggs sounded good because I woke up from a nap this afternoon craving them. This worked out well because today was an “egg day” for me so I was thinking that sounded good, to. As I was mentally listing the ingredients I had on hand, I thought to myself, “I should figure out how to make these without mayo, you know, so they’d be egg free….”
Palm, meet face. Face, meet palm.
So my second thought (well, my third thought after “DUH, stupid!”) was “how can I make these without a bunch of funky ingredients like the soybean oil in the mayo and the yellow No. 5 in the pickle relish?” I remembered that I had just bought a perfectly ripe avocado at the store today and I had some plain Sabra hummus in the fridge. Bingo! A snack was born.
Just so you know, I did NOT make a whole dozen of these and eat them. 
That would totally defeat the purpose of the rotation diet, you think? I made 2 eggs, one of each flavor, and the amounts you see are just multiplied out to what I figure they would be. So not an exact science, but there are so many variations of deviled eggs that you can give or take an ingredient or two, right?
These were SO good and I’m thinking they may make an appearance every 4 days when I have an “egg day.” Not too bad of a craving to indulge in, if you ask me!
You can see I went a little crazy with the paprika for this poor egg on the bottom right.
Avocado Deviled Eggs (on the left)
Makes 2 dozen halves
12 hard boiled eggs, peeled and halved, whites and yolks separated
1 1/2 to 2 ripe avocados, peeled and pitted
1-2 TB freshly squeezed lime or lemon juice
Salt to taste
Cayenne or paprika for sprinkling- definitely use a light hand with the cayenne!
1. Set your 24 egg white halves on a plate. If you have one of those cool deviled egg plates, you get bonus points.
2. In a bowl, mix the egg yolks, avocado and 1 TB juice until smooth, adding salt to taste. If you see the mixture is too thick, add more juice as needed.
3. Use a teaspoon to neatly fill the eggs with the mixture. More bonus points for putting in a plastic bag with a snipped end and piping the filling in.
4. Sprinkle the tops with cayenne or paprika and serve. You lose your bonus points if you make a mess like I did.
Hummus Deviled Eggs (on the right)
Makes 2 dozen halves
12 hard boiled eggs, peeled and halved, whites and yolks separated
3/4 cup hummus (I used Sabra original flavor- gluten free)
Salt and pepper to taste (optional- store bought hummus will be more salty than homemade, so keep that in mind!)
Paprika for sprinkling…but don’t go crazy, now
1. Set your 24 egg white halves on a plate.
2. In a bowl, mix the egg yolks and hummus, until smooth, adding salt and pepper to taste.
3. Use a teaspoon to neatly fill the eggs with the mixture.
4. Sprinkle the tops with paprika and serve.
Obviously this is NOT an egg free dish, which is a rarity on this blog. As always, please make sure your ingredients are safe for your particular food allergy needs.