Avocado Deviled Eggs

These are a great option for those who aren’t crazy about the yolkiness off deviled eggs.  Yes, I just made up that word, yolkiness.  While I do like a deviled egg, I am not that fond of the yolk, and neither are my kids.  Now, we love avocados, so when I saw a recipe for these I had to try them.  I love them and my kids really like them, so that’s a win-win for me.

6 hardboiled eggs

1 small to medium avocado, very ripe

1-2 tbsp mayonnaise (optional)

2 tsp lemon juice

1/8 tsp garlic powder

dash of cayenne pepper

dash of cumin

**or use 1/8 tsp paprika in place of the cayenne and cumin

Slice your eggs in half long-ways, reserving half the yolks in a medium bowl.  I toss the other half in the trash (I know…wasteful), but you could certainly add them to the recipe if you like.

Peel and dice your avocado and add to the yolks.  Add the lemon juice and spices.  Salt to taste. Mash it all together, mixing well and adding mayo if necessary to reach a creamy consistency.  Start with a bit of mayo and only add it as needed.  If your avocado is very ripe you may not need any.

Spoon the mixture into the egg halves, sprinkle with some additional spices and serve immediately or chill for about 30 minutes.

You can get fancy and use a frosting/piping bag to fill the eggs.  I usually fill a zip-top bag with the avocado mixture, snip off a corner and squeeze.  It’s not pretty, but easier than using a spoon.





Scrambled Eggs with Kale and Onions

An easy version of scrambled eggs…..the kale adds a nice texture to the eggs and onions sautéed in bacon grease are always good!

2 eggs, whisked well

1-2 tbsp bacon grease

1/2 cup chopped kale

1/4 cup chopped onion

Heat the bacon grease in a small skillet over medium heat.  Add the onions and kale and saute 3-5 minutes, or until soft and onions are just browning.

Add the eggs and cook to desired consistency.

Salt and pepper to taste.

If you don’t have bacon grease, substitute coconut oil.  Butter works well, too, if you aren’t avoiding dairy.

This is just enough for myself….adjust amounts accordingly if you’re cooking for your family.

Bacon, Egg and Cheese Muffins

I’ve mentioned before that we’re ditching boxed breakfast cereal…so there have been lots of experiments with new breakfast foods.  One such experiment was this recipe from Cheeseslave.

If you’re trying to eliminate gluten (really, all grains) from your diet then coconut flour can be a good substitute.  Now, I have to tell you that I HATE coconut.  Can’t stand it. Won’t eat it….ever.

But….I didn’t mind the subtle coconut-y flavor in these muffins.  Maybe the saltiness of the bacon over-powered it? Or maybe it really is true that bacon makes everything better?

In any case, these are good and my kids really liked them.  Except for a certain someone that is still quite upset about her vanishing cereal.  I’m praying she begins to see the light….very soon.

A few notes about the recipe:  it only makes six small-ish muffins.  My kids easily ate two muffins, so you’ll definitely want to at least double the recipe.  I agree with Cheeseslave that adding an extra egg (per batch) is a good idea, however, I used less bacon with each additional batch.

Oh, and re-heating them in the microwave is icky.  Don’t do it.  Totally ruined the texture.  Next time I’ll reheat them in the oven.  Definitely worth the extra time.