These 3-ingredient Healthy Devilled Eggs with Avocado & Horseradish take minutes to throw together. They make a fantastic addition to any celebration party menu, Easter and beyond.
Healthy Deviled Eggs with Avocado & Horseradish
Deviled eggs accompanied most family celebrations and were everyone’s favourite party food throughout my childhood. I have updated this dish to suit more modern tastes and created a simple recipe using avocado and horseradish (which I just can’t seem to get enough of these days).
This Healthy Deviled Eggs with Avocado & Horseradish recipe contains really only 3 ingredients and I can’t think of a single party food idea made from scratch that’s easier to prepare. Once the eggs are boiled and cooled (this bit takes the longest) all that’s left to do is puree the egg yolks with the avocado and the horseradish and spoon the mixture into the eggs (don’t forget to season it first). This is a very uncomplicated process and you’ll have plenty of time left for other, more labour intensive, party dishes.
More easy deviled eggs recipes
Avocado has a mildly sweetish flavour which works really well with the sharpness of horseradish. Both are often paired with eggs so this is a tried and tested combination of flavours. These ingredients make a fabulously rich and creamy mixture (without the help of either cream or mayonnaise) and it’s a good idea to use an electric hand blender to ensure the mixture is velvety smooth. Unlike most party foods, this devilled eggs recipe is also quite healthy, as most of the fat, other than the fat in the eggs, comes from the avocado, which as we know contains the ‘good’ kind of fat.
More easy horseradish recipes
Check out also my roundup of 11 Easter Brunch Recipes!
- 6 eggs hard boiled
- 1 avocado peeled, deseeded
- 2 tablespoons horseradish sauce
- Salt and pepper to taste
- Chives finely chopped, for garnish
Peel and cut in half the hard boiled eggs, remove the yolks. Chop the avocado roughly.
Place the egg yolks, avocado, horseradish and seasoning in a blender and puree until smooth.
Place the egg halves (open side up) on a large plate and spoon a generous amount of the puree into each. Garnish with chives and serve.
The time needed to boil the eggs is not included in cook time.
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