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from Debra's cookbook

Deviled Avocados




  • 3 avocados , halved, pits removed, flesh scooped out, reserve shells
  • fresh lime juice
  • 3 hard boiled eggs , diced
  • 4 slices turkey bacon , cooked to a crisp and crumbled
  • 2 green onions , thinly sliced, white parts only (reserve green parts for garnish)
  • 1/2- cup crumbled feta cheese
  • salt and fresh ground pepper , to taste
  • 1/3- cup nonfat plain yogurt
  • chopped fresh parsley , for garnish
  • Preparation:
    1. Place avocado flesh in a large mixing bowl; set aside.
    2. Squeeze lime juice inside of the scooped out avocado shells and set aside.
    3. Add diced eggs, crumbled bacon, sliced green onions, feta cheese, salt and pepper to the mixing bowl.
    4. Using the back of a fork or a potato masher, start mashing and folding the salad until a thick mixture forms.
    5. Stir in the yogurt; taste for seasonings and adjust accordingly.
    6. Add prepared avocado filling to scooped avocado shells. Pile it high.
    7. Garnish with green onions, chopped bacon, and parsley.
    8. Serve.

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    modified: 2019.01.19 | created: 2019.01.19

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