Creamy, herby avocado pesto deviled eggs, made mayo-free using
avocado. A flavorful, healthful snack, side dish or appetizer.
This post is sponsored by the California Avocado
Coming up with ideas for healthier snacks can be challenging
when we’re all so accustomed to grabbing something convenient off
the shelves of the grocery store. There’s no arguing the
temptation to go for the packaged goods. I try to remind myself to
plan ahead well enough so that I either don’t get hungry between
meals, or I have a treasure trove of nutritious options at my
The California Avocado Commission and I teamed up to bring you a
healthier snack idea to tide you over between meals in those
Because protein is so satiating, I always try to keep my snacks
packed with protein, low in carbohydrate (ideally no added sugar),
and allow the fat content to fall where it falls. I am also mindful
of the type of fat (i.e. I steer clear of butter or vegetable oils
that are low in nutrients). I find nuts don’t do much of anything
for quenching my appetite, but they’re very high in calories and
fat, so I avoid leaning on them as a snack.
For the longest time, my go-to snacks have been a lightened-up
tuna salad, using avocado instead of mayonnaise, or hard-boiled
eggs. Sometimes it’s fun to throw a little pizzazz into your
snack life, which is how these California Avocado Pesto Deviled
Eggs came to be.