Low-Carb Avocado Deviled Eggs

Name: Low-Carb Avocado Deviled Eggs
Ingredients: 6 free-range, organic eggs (local are best!); ¼ cup avocado or avocado mayonnaise; 1 Tablespoon coconut cream; 1 teaspoon fresh lime or lemon juice; ¼ - ½ teaspoon pink Himalayan or sea salt (start with ¼ tsp); Smoked paprika or cayenne pepper for garnish; OPTIONAL ADD-INS: 1 scoop Organixx Clean Sourced Collagens Powder; 1-2 Tablespoons fresh parsley or cilantro, chopped

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Ingredients

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6 free-range, organic eggs (local are best!)¼ cup avocado or avocado mayonnaise1 Tablespoon coconut cream1 teaspoon fresh lime or lemon juice¼ - ½ teaspoon pink Himalayan or sea salt (start with ¼ tsp)Smoked paprika or cayenne pepper for garnishOPTIONAL ADD-INS: 1 scoop Organixx Clean Sourced Collagens Powder; 1-2 Tablespoons fresh parsley or cilantro, chopped

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Instructions

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Step 1

Prepare boiled eggs by placing them into a pot, cover with cold water at least 1 inch above eggs, and bring to a boil over high heat. When water comes to a boil, remove pot from heat, cover and let stand for about 15 minutes. Pour out hot water and run cold water over them.

Step 2

Once eggs are cooled, carefully peel eggs and slice lengthwise. Scoop out yolks and place into a food processor along with the remaining ingredients. Process until smooth.

Step 3

Either scoop out the yolk mixture (or pipe) into the halved egg whites and garnish with either smoked paprika or cayenne pepper.

Step 4

Enjoy right away or store covered in refrigerator for up to 6 hours.