Avocado Deviled Eggs

Summer gatherings and parties are a great time to enjoy deviled eggs.  This popular finger food can be served for just about any occasion.  Because most have mayonnaise in the recipe, caution must be used with keeping them cooled, otherwise, the fun will be traded for sickness.  Along my health and wellness journey, I have found myself not using mayonnaise very often, if, at all.  It's fun to experiment with different ingredients and textures.  In this version of deviled eggs, the mayo is replaced with an avocado.  It's not as creamy, but I'm okay with that.  I love avocados and eat them whenever I can. It's a source of good fat that promotes a healthy brain, skin, hair and nails.  

Avocado Deviled Eggs

Ingredients:

• 12 eggs, hard-boiled

• 1 avocado, halved and seeded

• 3/4 cup pickles diced, plus juice

• 2 TBSP prepared mustard

• 1 tsp salt

Directions:

1. Cut eggs in half, scoop out the yokes into a bowl. Set egg whites aside.

2. Using a fork, mash yokes.

3. Scoop out the flesh of the avocado and add to the yokes. Using a fork, mash and mix avocado with the yokes.

4. Add pickles, mustard, and salt. Stir to combine.

5. If mixture is too thick, add juice from the pickles.

6. Using a cookie dough scoop or spoon, place the yoke mixture into the white part of the egg.

7. Keep refrigerated until use.

8. Sprinkle with paprika or cayenne pepper (if you like a little heat) to serve.

Crustless Asparagus Quiche

During the summer months, my backyard chickens provide plenty of eggs. More eggs, in fact, than our small family can eat for breakfast. Sometimes I give them away to friends and family who can really appreciate fresh, home-grown eggs. The differences between eggs from factory-farm hens and those from free ranged hens is staggering.  The color of the yoke alone is more pleasing to the eye. And that taste...if you have never tasted a fresh egg, well, then, you are missing out! One way to use our over abundance of eggs is in a quiche. One of the most versatile dishes to make, you can substitute any vegetable that's on hand, and it will still taste great!  I happened to have some asparagus that needed to be eaten, plus some eggs, and the result was this quiche!  I made two, and was glad I did, because the first one was eaten really quick!  Back in the day, when I wasn't as health conscience, I made a cream cheese crust. I'm really not sure why I did exactly, except that was what the recipe called for, and I was a recipe follower! It was tasty, but not worth all the fat and calories. Now that I've been making crustless quiches for so long, I sort of forget most still are made with one. Believe me, you won't miss the crust or the calories in this recipe!

Crustless Asparagus Quiche

• 2 cups of asparagus, cut in 1-inch pieces
• 1 small onion, diced
• 1/2 tsp no-salt seasoning
• 1 cup milk or non-dairy milk
• 1/4 cup all-purpose flour or almond flour (if gluten-free)
• 5 large eggs
• 1/3 cup cheddar cheese (non-dairy cheese, if vegan)
• 1/4 cup Parmesan cheese (non-dairy cheese, if vegan)

Directions:

1. Preheat oven to 350º F. Lightly oil quiche or pie pan.
2. In a skillet add 2 TBSP water along with cut asparagus, diced onion and no-salt seasoning.  Sauté  over medium heat, until soft, about 5 minutes.  Drain and place in prepared dish.
3. In a blender, add milk, flour, and eggs. Blend until smooth and consistent in color.
4. Pour egg mixture over vegetables.
5. Combine cheddar and Parmesan cheeses and sprinkle over quiche.
6. Bake for 35-40 minutes or until knife inserted in center comes out clean.

Serves: 4-6