Deviled Eggs with Guacamole and grilled Cherry Tomatoes !!

I love avocados. Apart from the mild buttery taste and texture, I love it for the fact that it helps me with my PMS symptoms. Yeah, it is one of those foods that actually make you feel better during those days of the month and hence I always stock up a few of these to beat my mood swings. Given the fact that it is very filling, a small quantity goes a long way. A good thing when one is actually feeling bloated.

This is one easy recipe that can also be served as starters at a brunch or a kitty at home. Replacing the egg yolks with guacamole, one gets a good dose of protein and healthy fats without any added cholesterol. The grilled cherry tomatoes add an interesting flavor and texture to this dish.

Read on for the recipe -

Preparation Time - 15 mins

Ingredients -

• 2 hard boiled eggs
• 1/2 of an avocado
• 1 pinch pepper powder
• 2 pinch chili flakes
• 1/2 of a lemon
• chopped cilantro
• salt to taste
• 1/2 tsp olive oil
• 4-6 cherry tomatoes

Preparation - Peel the outer shell and slice each egg into two equal halves. Scoop out the yolks.

Take 1/2 of an yolk, 1/2 of an avocado, salt, pepper, chili flakes, olive oil, cilantro and lemon juice in a mixing bowl. Mash together.

Scoop up some of this mixture and place it on the egg whites using a small spoon.

Heat a pan. Drizzle a bit of olive oil and throw in the cherry tomatoes. Sprinkle a bit of salt. Toss on high flame till small black spots appear.

Serve these tomatoes along with the deviled eggs.

Guacamole

Guacamole is a classic Mexican dip that is usually served with nachos and tortilla chips. Ripe avocados mashed just enough with a little bite left, seasoned with salt, lime and chillis, this one is one sure shot winner. Onions, tomatoes, cilantro, garlic and pepper are also used to add flavor to this recipe. One word of caution though, it is loaded with calories ( avocado being rich in fats, good ones actually but still it is FAT ).

I have given a little twist to this recipe by using finely chopped avocado instead of the mashed one ( which can also be used as a salad ) and replacing 1/3 of the avocado with crunchy tender cucumbers ( which reduces the total calories consumed ). The cucumber adds a refreshing flavor to this yummy dip. Read on for the recipe:

Preparation Time - 10 minutes ( + 30 minutes in the fridge )

Ingredients - 2/3 of a ripe avocado ( sliced and seeded ), 1/2 of a small cucumber, 1 small red onion, 1 tsp chilli flakes, juice of 1 lemon, salt to taste, 1-2 tbs chopped cilantro.

Preparation - Scoop out the flesh of the avocado and finely chop it. Transfer to a mixing bowl.

Peel the cucumber and finely chop it. Repeat the process for the onion. Transfer both to the mixing bowl containing the avocado.

Add salt, chilli flakes, lemon juice and cilantro. Mix nicely.

Cover and allow to sit in the fridge for 30 minutes.

Spoon on some over your chips/nachos or serve as a salad.

Tip: If you are desperate for sinking your teeth into some guacamole and the avocados are still green, throw in one or two ripe bananas into a paper bag and put the avocado into it. Store in a cool dark place . The avocados will ripen within a day or two. But remember to put the ripe ones in the fridge else they get spoiled very soon.