Lunch

Beth's Avocado Not-So-Deviled-Eggs is for Lunch.

Beth's Avocado Not-So-Deviled-Eggs takes 20 minutes to prepare.

Beth's Avocado Not-So-Deviled-Eggs takes 15 minutes to cook.

Beth's Avocado Not-So-Deviled-Eggs makes 6 servings.

The ingredients for Beth's Avocado Not-So-Deviled-Eggs are:

6 Large Hard Boiled Egg
25 grams Celery
25 grams Cucumber (peeled)
25 grams Green Pepper
25 grams Avocados, California (Haas)
56 gram(s) Trader Joe's Light Cream Cheese
0.25 tsp Salt-free Mrs. Dash Seasoning Blend Table Blend
1 tsp (5g) Yellow Mustard

Here is how you make Beth's Avocado Not-So-Deviled-Eggs:

Bring a pot of water to a rolling boil and gently deposit eggs in water. (I use tongs to do this). Set a timer for 15 minutes and get out your knives. Chop, dice or shred your veggies how you want. They will be going in a food processor anyways so you're really only chopping to make sure the veggies are evenly distributed when you process the yolk mixture.The eggs should be done now, drain the water from the pot and fill with very cold water, maybe even ice if you like. They will need to be cool enough to handle in a few minutes.Process celery, cucumber, green pepper, avocado, yellow mustard, and cream cheese until a paste forms. Peel the eggs and cut them in half. Remove the yolks to create 12 little egg boats and process 3 of the yolks (that's 6 halves!) with the paste. You can throw the other yolks away or feed them to the dog... The rest is up to you, you can spoon it into the egg boats or, like me, use a ziplock baggie as a piping bag. Unless you have a piping bag, of course, in which case, I'm sure you'll use that. =P Serving Size: Makes 6 servings of 2 "egg-boats"Number of Servings: 6Recipe submitted by SparkPeople user WEIRBETH.

The nutritional information for Beth's Avocado Not-So-Deviled-Eggs is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 80.7

• Total Fat: 4.8 g
• Cholesterol: 98.0 mg
• Sodium: 92.0 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.5 g
• Protein: 6.5 g