Eggland’s Best sponsored this post. All thoughts and reviews are my own.

Did you know that the average family only spends 12 minutes together at the table during meal time? Twelve minutes!! That is less than 1% of your day!

Research has shown that family meals can greatly benefit the health and wellbeing of our children, so Eggland’s Best (EB) and the American Heart Association have teamed up to help educate families on the importance of spending more time together and eating healthy and nutritious meals.

Recently I had a chance to team up with Eggland's Best to participate in the Family Meals Pledge in honor of National Family Meals Month™ in September. The Family Meals Pledge is challenging families around the country to spend an "eggstra" DOZEN minutes - see what I did there!?! - together as a family. 

Eggland's Best has amazing heart-healthy recipes on their site like the Southwestern Quinoa and Egg Breakfast Bowl and Cheese and Vegetable Frittata with Fruit Salad but the one that really caught my eye brought together my two favorite things - Guacamole Deviled Eggs.

Deviled eggs have always been one of my favorite snacks - whether I am at home or heading to a party. They are simple, delicious, and a bonus - they are keto! 

They are also the perfect appetizer to enjoy - and keep your family around the table just a while longer. I made these for our Weekly Family Dinner Night - they were a huge hit! 

Eggland’s Best (EB) isn't just the best-tasting eggs - they are also the healthiest eggs! The #1 branded egg in the U.S. and an excellent source of vitamins D, B12, E, B5, and riboflavin. They have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs.

Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs - not that we ever have a problem with them being in the fridge too long! Not in this keto house!

I will admit - I can eat guacamole with a fork. And I do - almost daily. But I had never made Guacamole Deviled Eggs... I may not be able to go back to normal deviled eggs after this! 

You can take the Family Meals Pledge and be entered to win $5,000 towards a family vacation or a variety of other instant win prizes like gift cards, cookware and more!

Visit EBFamilyMealsPledge.com to make your pledge and see if you are an instant winner! Then, spend more time with your loved ones enjoying delicious heart-healthy foods like these Eggland's Best Guacamole Deviled Eggs! 

Also be sure to follow Eggland's Best on Facebook, Twitter, Pinterest and Instagram for more delicious recipe ideas as well as the American Heart Association on Facebook and Twitter for more ways to feel your absolute best! 

Yield: 18

Guacamole Deviled Eggs

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Try these delicious Guacamole Deviled Eggs from Eggland's Best at your next get together! Full of flavor, these are a total crowd pleaser! And bonus - they are even keto! 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• 9 Eggland's Best Eggs, large
• 1 medium avocado, pitted and halved
• 2 tablespoons fat-free sour cream
• 1 ½ teaspoons lime juice
• ⅓ cup seeded finely chopped Roma Tomato
• ¼ cup scallions, chopped
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 1 teaspoon jalapeno, chopped
• cilantro to garnish

Instructions

1. Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat.
2. As soon as the water begins to boil, cover with a lid, remove the pot from the heat, and let eggs sit for 10 minutes.
3. Drain water and transfer eggs to a bowl of cold water to cool.
4. When the eggs are cool enough to handle, remove the shells.
5. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks.
6. Place the egg white halves onto a platter.
7. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl.
8. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
9. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions.
10. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
11. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 115Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 186mgSodium: 137mgCarbohydrates: 4gNet Carbohydrates: 2gFiber: 2gSugar: 1gProtein: 7g

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Saint Patrick's Day is just a few days away and whether you are throwing a party or just want to do something fun at home, these St. Patrick's Day Deviled Eggs are a fun treat! The girls and I had a ball this morning making - and then quickly eating - all of them.

These eggs are so super simple! Hard boil six large eggs. Tip: putting baking soda in the water when you boil will help the shells peel off easily. Once boiled put in ice water for three minutes and then peel under running water. Carefully cut each egg lengthwise can pop out the egg yolk into a separate bowl. Gently rinse the egg white to make sure there is no yolk left. The yolk will absorb too much color and look weird. You want your egg whites nice and clean. Set aside to let dry.

Fill a glass bowl or jar with water and add 10-12 drops of green food coloring. Mix with a spoon and then slowly drop your dry egg whites in to the glass one at a time. Be careful not to plop them in there - it does splash!

Let the egg whites sit in the food coloring about 8-10 minutes or until they reach the desired green-ness you like. While they are soaking, use a fork to mash up your egg yolks for the filling. You can add whatever you would like to the filling - I add pickle relish, whole30 mayo, and mustard. Beat together until smooth.

Line your countertop with foil or wax paper and then a layer of paper towels. Using a spoon, carefully remove your egg whites from the green water and set right side up to dry. Make sure they are not touching each other - this will distort the color. Allow them to completely dry before moving on to the next step.

To make filling your green eggs quick, simple, and mess free, put your egg yolk filling in to a piping bag or large ziplock and snip off the end with a pair of scissors. Twist the bag and squeeze out the desired amount into each egg white. You can be pretty generous here - the added volume of the pickles and seasonings will give you a little more filling to work with. Plus - you cant have too much. Yum.

Garnish with a sprinkle of dill and serve!