Cajun Avocado Deviled Eggs | Easy Low Carb Snack Recipe

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Cajun Avocado Deviled Eggs. If you’re looking to bring something a little different to your next potluck, picnic or Easter dinner – give this recipe a try. We promise you won’t be bringing any leftovers home with you!


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Therefore, the moment a particular diet has been chosen, and it’s time to start menu planning, sticking to your chosen diet is of paramount importance. Wavering could be detrimental to your weight loss success. You may end up starting all over again.

It’s really a good idea to build up a diet-focused recipe library on your computer or device. So if you’re going low-carb, then build up a low-carb recipe library.

Pretty basic stuff, right? But it’s super important.

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Food and beverages that one program doesn’t permit, another, seemingly equally legit diet permits, and perhaps even encourages. The grass always seems greener on the other side. If the person on the screen tells you it’s healthy, you should probably eat it, yeah? And let’s call a spade a spade… Cooking videos can oftentimes be ridiculously will-weakening. 😉

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At the end of the day, it makes sense. The fat should come right off if you control what and how much you eat and drink. Oh, and move that body of yours a little more! 😉

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12 Hard Boiled Eggs
1 Ripe Medium Avocado, halved & pitted
2 tbsp Mayonnaise
1 tbsp Cajun Seasoning
Salt & Pepper, to taste
Paprika & Chopped Cilantro for garnish *optional*

Begin by slicing all of your peeled, hard boiled eggs in half, and remove the yolks into a separate bowl. Set the shells aside.
With a fork or whisk, mash the yolks, 1/2 the avocado, 1 tbsp of mayo, and your seasonings together. Then add the second half of the avocado & other tbsp of mayo. This should help blend it a little bit smoother.
When smooth enough to pipe, scoop the avocado/egg mixture into a piping bag with a large mouthed tip. *If you don’t have these, you can also simply spoon the mixture into the hard boiled egg shells*.
Pipe the mixture into each shell, making 24 deviled eggs.
Garnish with a sprinkle of paprika and some chopped cilantro. Keep refrigerated until ready to serve.

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