The other day I found avocados on sale and figured since I am basically addicted to them (is there anything they don't go with? I mean they're even good with chocolate), I would pick up a bunch and try adding them in for a GAPS deviled eggs recipe. I wasn't sure it would work - I was nervous I was going to get guacamole filled eggs, but it came out so good - so much so that if they didn't have a bit of a green tint to them, no one would ever know avocado was the secret ingredient.
Ingredients for GAPS Avocado Deviled Eggs
1 medium avocado
sea salt and pepper to taste
1t onion powder
1T homemade yogurt (you can get this recipe automatically in my eBook when you sign up for the YBC newsletter)
1T homemade sour cream (same process as yogurt, just use cream instead of milk)
cayenne pepper for garnish (optional)
Directions for GAPS Avocado Deviled Eggs
Boil the eggs for 9-10 minutes. Peel, cut them in half, and scoop out the yolk. Put the yolks in a food processor, and add all the other ingredients. Process until smooth and creamy. Use a small spoon and scoop the filling into the egg whites and sprinkle with a bit of cayenne pepper. Eat and enjoy!