No Mayo Deviled Eggs

Many moms and cooks may be trying to avoid mayonnaise these days. If you are not interested in trying cholesterol-free, fat-free, low-calorie, or low-sodium mayo brands from the store, we’ve created a no mayo Deviled Eggs recipe that may be perfect for your family and occasions. We will be replacing creamy mayo with guacamole and sour cream to produce a rich, delicious flavor.

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12 Servings~ 45 Minutes

• 6-8 Eggs
• 1 Ripe Avocado
• 3 Tablespoons Sour Cream
• 1/3 Teaspoon Worcestershire sauce
• 1 Tablespoon Chopped, Fresh Dill
• 2 Chopped Green Onions
• Salt & Pepper
• Any Garnishes You Want

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Directions

Step #1: Place six to eight eggs in a pot and bring to a boil over moderate to high heat. Though the serving size is 12 egg halves, we always recommend boiling one or two extra eggs in case any crack and ooze egg white during the boiling process.

Step #2: After removing the pot from the stove, let the eggs sit for 10 minutes as they cool. If you are in a hurry, you can quickly remove the eggs from the pot and place them in an ice-cold water bath to help complete the boiling process, harden the egg yolks, and make the peeling process easier.

Step #3: Once the eggs have cooled, peel the eggs and throw away the shells. Run water over the outside of the eggs to make sure you have no remaining shell bits.

Step #4: Cut the eggs in half, lengthwise, using a non-serrated knife.

Step #5: Scoop the yolks and place into a mixing bowl. You can also gently apply pressure to the edges of each egg half and the yolk should pop right out, but be careful not to damage the egg white. Place the egg white halves on a plate.

Step #6: Add your ingredients, the avocado and sour cream, into the mixing bowl with the egg yolks and mash smooth. The mixture should be creamy, silky, and even. As you are mashing, mix in the Worcestershire sauce and chopped dill.

Step #7: Spoon the filling into the egg white halves. A pastry bag or Ziploc freezer bag with a cut in the corner can also be used, and will allow for more creativity.

Step #8: Garnish with chopped green onions and salt and pepper.