Cinco de Mayo is tomorrow? When the heck did that happen? Wowza. It’s going to be summer before we know it, and I am not going to complain about that!
Now that the #RockYourCore Challenge has come to an end, we’ll be back to our regular programming around here: aka new recipes every Monday!
Let’s kick off May with a fun, Cinco de Mayo inspired concoction: Guacamole Deviled Eggs!
Filled with protein and a little bit of healthy fat, ready to go in 15 minutes flat (feel free to steal my Dr. Suess rhymes. I could totally be a rapper in another life).
It’s easy to over indulge on Cinco De Mayo – sugary margs, fatty/carb-laden taco supremes and burritos to the max. These deviled eggs are a healthier take on Mexican faves. They have the pure protein of egg whites plus the healthy fats in the guac and cayenne pepper for a metabolism spike.
Refreshing and filling in a few bites. It’s the perfect app (especially when paired with a margarita! <— who said that?).
- 6 large eggs
- 1/2 avocado
- 6 grape tomatoes, diced
- 1/2 tsp chopped garlic
- 1 tsp lemon juice
- pinch salt
- dash cayenne pepper
- Place 6 eggs in a medium saucepan. Cover with water, and place on stove over high heat. Bring water to a boil.
- Once water is boiling, cover pot and removed from heat. Allow eggs to sit in hot, covered pan for 10 minutes.
- Once finished, drain hot water and replace with cold water. Allow eggs to cool.
- Once cool, peel eggs and slice in half.
- Combine avocado, tomatoes, garlic, lemon juice, salt and cayenne pepper in small bowl.
- Add one hard boiled egg yolk. Discard remaining 5 yolks.
- Mash all the ingredients together until smooth.
- Spoon guac mixture into 12 egg white halves. Serve immediately.
- Nutrition Facts for 1 Deviled Egg (half an egg) - 12 servings per recipe
- 50 Cals, 3.7g Fat, 1g Carbs, 3.7g Protein, 1g Fiber
What’s your favorite Mexican dish?
Guacamole – amazing or ridiculously amazing?
Margaritas – frozen or plain?