NEW SNACK IDEA: avocado devilled eggs. In a rush today so only a little post, but after the success of those teeny tiny teriyaki tasters that we suggested for taster nights a few days ago, I’ve decided to make a new snack idea recipe. Gotta be worth a go! It vexes me that avocado is so ridiculously high in syns – I appreciate it is ‘fats’ but haway, it’s so much better for you than ten Muller Lights. That’s another Slimming World mystery I suppose. There’s quite a few of those around. My favourite is the speed food conundrum. People get themselves in such a froth in the race to tell people THEY MUST HAVE SPEED FOOD on their plate, and I can’t really understand why. It’s there as a suggestion, not a rule. We’ll always try and have speed food on the side but it isn’t because Mags is holding a gun to our heads, but rather, eating more vegetables can’t be a bad thing. I do wonder though why speed foods became such a necessity – I remember back in the hazy days of red and green days and speed food was never suggested. Suppose that’s because the diet was different, but hmm. Nevermind. I’m still sore about losing out on Man of the Year 2004 to some bugger with a black foot and a lot of wheezing.
For our recipes, we’ll more often than not incorporate speed food into the ‘main dish’ so although it may not look like we’ve hit our speed quota, we normally have. We’ll never lecture you on whether or not you need it. If you have any concerns, feel free to hoy some broccoli or a tin of carrots on the side.
Anyway, the recipe:
to make avocado devilled eggs, you’ll need:
- 8 eggs
- 1 avocado – now, 100g of avocado flesh is a ridiculous 9.5 syns, and I used a 100g avocado, but minus the weight of the skin and the stone, I reckoned about 80g of flesh, so 8 syns
- 4 rashers of bacon with the fat cut off, or some of our fabulous bacon from the twochubbycubs musclefood deal, cooked and cut into tiny chunks
- one tomato, chopped finely
- black pepper and a pinch of salt
to make avocado devilled eggs, you should:
- boil your eggs – I always go for around fourteen minutes because you want everything to be nice and solid
- plunge them straight into icy cold water and then peel the buggers, but don’t go all hamfisted with it, nice and gentle
- cut your avocado open, get rid of the stone, and scoop that juicy flesh into a bowl
- mix in the chopped bacon and chopped tomatoes, saving a little of each for the top
- add a pinch of salt and a pinch of pepper
- cut your eggs in half, drop the yolks into the avocado bow, and then mix the whole lot like buggery
- using a teaspoon, put the mixture into the empty eggs where their yolks used to be
- decorate with the leftover bacon and tomato and another twist of pepper
Enjoy! Note, if you’re making these for a taster session, the avocado will discolour a little if you leave it for too long. For the best taste, make them nice and fresh or add a bit of lemon juice into the mix!