Inspired by the flavor of guacamole, these avocado deviled eggs make for a fun packable lunch idea. Simply pack two avocado deviled eggs, the extra filling, plantain chips and veggies for a satisfying and unique lunch! Sponsored by Pete and Gerry’s Organic Eggs.
Back to school season is here and although we don’t have kids I love this time of year. The fall season always feels like a time to restart, get back into a routine and home in on completing any year-long goals I set at the beginning of the year.
Also, my nephew is starting kindergarten this year! It seems crazy because I feel like he was born yesterday, but alas he’s off to school this fall. With that in mind my brain has been running wild with fun back to school ideas including fun packable lunches. Not just for kiddos, but for us adults too. So the recipe I’m sharing today is perfect because it works for both kids and adults and it’s pretty unique. If you like the combo of eggs and avocado, which I assume most of you do because this hard boiled egg and avocado bowl is one of my most popular recipes ever, than you’re going to love this take on deviled eggs.
I’m stoked about it because using avocado as a sub for mayo works so dang well. And the bright green color is totally fun. It reminds me of my favorite Dr. Seuss book, Green Eggs and Ham… only minus the ham. That said, if you’re into ham I see nothing wrong with adding a little to this packable lunch.
Inspired by my curried avocado egg salad recipe, the idea for these avocado deviled eggs came together quickly and ended up tasting so good!
The deviled eggs are stuffed with a combo of the hard boiled egg yolks, avocado, lime juice, garlic, salt, pepper and cilantro. So it’s almost like you’re stuffing them with guacamole! To play on this concept I put the extra filling in a small bowl and packed the lunch with veggies and plantain chips for dipping!
If you follow me over on Instagram you’ll know that plantain chips are something I’m totally hooked on right now. I was buying them from Trader Joe’s, but after I saw this recipe from Minimalist Baker I started making my own and I’m obsessed. I’ve made 4-5 batches in the past two weeks! Can’t stop, won’t stop.
I partnered with Pete and Gerry’s Organic Eggs to create this recipe and I’m excited to be sharing a few recipes throughout this year and next with them. Their eggs come from small family farms and they’re organic, free range, certified humane with no added hormones, antibiotics or GMOs. Pete and Gerry’s is also a Certified B Corporation, which is a pretty big deal. Isaac and I are lucky enough to get our hands on local eggs from friends and family or the famers market, but I love having the option to pick up Pete and Gerry’s organic, free range eggs while shopping at the store. Plus, I like that they offer organic egg whites cartons as well because they’re often hard to find!
Inspired by the flavor of guacamole, these avocado deviled eggs make for a fun packable lunch idea with plantain chips and veggies!
- 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
- 1 medium green plantain
- 1 teaspoon avocado oil
- 1/4 teaspoon sea salt
- 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.
- Split hard boiled eggs in half length-wise with a knife and remove yolks.
- 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.
- 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.
- 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!
- Calories: 549kcal
- Sugar: 28g
- Sodium: 615mg
- Fat: 28g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 11g
- Protein: 15g
- Cholesterol: 320mg
This post is sponsored by Pete and Gerry’s Organic Eggs. Thank you for supporting the brands that make EBF possible.