Avocado Deviled Eggs Packable Lunch

Avocado Deviled Eggs Packable Lunch Overall rating: 0 out of 5 based on 0 reviews.

Inspired by the flavor of guacamole, these avocado deviled eggs make for a fun packable lunch idea. This recipe is from Eating Bird Food, a member of The Good Eggs ambassador program.

Time

20 Minutes

Yield

Serves 1

Ingredients

Avocado Deviled Eggs

  • Pete and Gerry’s Organic eggs
  • 1/2 medium avocado
  • 1 1/2 teaspoons lime juice
  • teaspoons cilantro, finely chopped
  • 1/2 teaspoon minced garlic (or 1/4 teaspoon garlic powder)
  • sea salt and pepper to taste

Plantain Chips

  • medium green plantain
  • teaspoon avocado oil
  • 1/4 teaspoon sea salt

Notes

  • This lunch is best packed the morning of as the avocado filling might start to oxidize and brown a little. It’s still safe to eat, just not as pretty! You can prep everything the night before, but leave the avocado filling an airtight container until the morning of. Another option is to pack the avocado filling in a separate sealed container and make the deviled eggs/fill the hard boiled egg whites as you eat the lunch!
  • One plantain makes a good amount of chips so you’ll likely only need to pack about 1/2 of the full batch. This will cut back on the sugar content of the lunch as well!

Directions

  1. Hard boil eggs: Add eggs into a pot and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander under cool running water or a bowl full of ice water to stop the cooking.
  2. Split hard boiled eggs in half length-wise with a knife and remove yolks.
  3. Add yolks to a bowl with avocado, 1 teaspoon lime juice, cilantro and garlic. Smash everything together with a fork. If the mixture seems too dry add another 1/2 teaspoon lime juice. Season with salt and pepper to taste.
  4. Fill each hard boiled egg white with a the avocado mixture. Garnish with additional cilantro. Add the extra avocado mixture into a small bowl to use as a dip for veggies or chips.

To make the plantain chips: Preheat oven to 375 F. Peel the plantain with a knife. Thinly slice the plantains with a mandolin or knife. Mandolin works best for even slices! Combine plantain slices, oil and salt in a bowl and toss to coat. Place parchment paper on a baking sheet. Add plantains in a single layer.

Bake for 15 to 20 minutes, flipping plantains half-way through. Be sure to watch them carefully because they tend to burn easily. They’re ready when they start to get a little golden in color and feel crisp.

To make the packable lunch: Add avocado deviled eggs into a sealed container, making sure they’re sort of packed in so that they don’t topple over in transit. I added a bunch of veggies to keep everything stable. I also packed the extra avocado mixture in a little bowl (cover this with plastic wrap), plantain chips for dipping and a little trail mix for a complete lunch.




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