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Avocado Deviled Eggs Packable Lunch

  • Meals
  • Protein-packed
0/5 - 0 Ratings
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Cook Time
Serving Yield 1

Inspired by the flavor of guacamole, these avocado deviled eggs make for a fun packable lunch idea.

By: Eating Bird Food

Ingredients

Avocado Deviled Eggs

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

    Plantain Chips

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

Directions

Step 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.

Step 2

Split hard boiled eggs in half length-wise with a knife and remove yolks.

Step 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.

Step 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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