They also happen to be the perfect breakfast and really only call for a handful of ingredients. PLUS, if you can hard boil some eggs during a meal prep session over the weekend, you’re like more than 50% done to making deviled eggs.
Now with Easter around the corner I’ve been racking my brain on ways to lighten up traditional Easter items and also keep in line my philosophy of KISSing it (Keep it simple, Shannon). So why not just swap out one little ingredient and call it a [healthier] day?! Okay, and maybe add one extra topping for color and sweetness.
I don’t know about you, but I’d buy a T-shirt that says that.
6 eggs, hard boiled, halved
1 large or 2 small avocados
1 tsp Dijon mustard
1 tsp lime juice
2 Tbsp dried cranberries, chopped
¼ tsp paprika + sprinkles
salt and pepper to taste
- Remove the cooked yolks from the hard boiled eggs and place into a bowl.
- Remove pit from avocado and scoop avocado into the bowl.
- Add Dijon mustard, lime juice, paprika, salt & pepper and mash together with fork.
- Add the mixture to the egg halves, top with chopped dried cranberries and sprinkle additional paprika, if desired.