Avocado "Deviled" Eggs

I, unfortunately, will pretty much eat anything.  There are very few things I don't like (cumin, gin, fennel, mayo, ketchup, to name a few), among them are egg yolks.  They're OK in a scrambled egg occasionally, but I order all my omelettes with egg whites.

So on Whole30, I eat only egg whites, unless my husband makes scrambled eggs on the weekend (he's so great to me and will make them in olive oil instead of butter while I'm Whole30-ing).  Hard boiled eggs is usually a breakfast go-to (I'm working on changing that...), and I usually eat them with avocado, so the other day I mashed up my avocado with a little bit of salt and put it into halved egg whites for a "deviled" egg look.  It was delicious!  So much so that I had it for breakfast again today!  It's super easy (3 ingredients!) and tasty. I'm sure that -- if you like egg yolks -- it would be really good if you mixed the yolks in with the avocado, but you'd have to try that for yourself!  If you do, send me a message or leave a comment below!

Whole30 "Deviled" Eggs

Ingredients:

3 hardboiled eggs, halved lengthwise, yolks removed and discarded (unless you want to use them and mix with the avocado)
1/2 avocado*
pinch of salt, to taste.

Optional:
Feel free to season these as you like.  I used some Trader Joe's Everything but the Bagel seasoning last time and they were delicious!  Red pepper flakes would be delicious, too.  And of course a little black pepper would be tasty, too.

* For my recipe, I used half of a teeny tiny avocado -- have you seen them?  They're the cutest! -- so my eggs aren't completely filled.  I recommend using 1/2 of a regular Haas avocado or 3/4 of a teeny tiny one.

Directions:

Mash the avocado in a bowl.  Add salt (and additional spices, if using) to taste, and incorporate.

Spoon into halved egg whites.

Serve with vegetables or a salad.

Welcome!

This is my third Whole30 and I thought "why not document this?"  I held myself accountable for my first 2 Whole30s by using my Facebook and Instagram to share with the world (translation: annoy most of my friends) the fun I was having.  You might think fun is not the right word, but in all actuality I really did enjoy the Whole30 and how I felt when I was on it and after.  My husband, on the other hand, might disagree with that statement.  While amazingly supportive of my doing the Whole30 (both times, and again now!), and cooking dinners that were Whole30 compliant, he didn't actually do the Whole30 with me.  I'm sure at some point -- at least one -- he wanted to take an English muffin and shove it down my throat!

This round will actually be the Whole33 (at least) for me.  I started on May 29 and am planning on going through the end of June.  But who is counting, anyway?!

While I hear some people binge before they start the Whole30 and eat all the foods they can't have for the next 30 days, I was quite the opposite with all three.  This year, I knew we were having anniversary leftovers for dinner on Memorial Day, so I ate Whole30 the whole day except for dinner.  Easing into it, I like to say...

Three things about my first 2 Whole30s and what I plan to do differently this time:

1. I ate pretty much the same thing for breakfast for 30 days.  Sure, the vegetables changed (a little), but it was almost always egg whites (I hate the yolk!), avocado, and veggies.  Every once in a while I would throw in an Rx bar (I'm obsessed with the blueberry and mixed berry flavors!) for breakfast if I didn't have any prepared eggs at home.  I workout most days at 6:15 in the morning, and then go straight to work, so a hot breakfast -- like scrambled eggs or a veggie omelette or anything that involves morning preparation -- is not for me.

This time, I'm trying to mix it up a little bit.  Sure, sometimes I'll eat eggs and avocado and veggies and call it a day (I have for the first 3 days so far).  The last 2 Whole30s I always thought about making muffin tin omelettes/egg cups but never did.  This time, I'm going to!  I'm also going to mix in some salmon patties, too (I did that once or twice last Whole30 when I had leftovers from the night before).  Breakfast salads?  Sure, I'll do that too!

2. Lunches, too.  Lunch was always (even before Whole30 entered my life) a salad with turkey breast.  When I started Whole30, I added olives and some cashews or occasionally almonds.  This.  gets.  redundant!

Now, I'm sticking with salads: they're easy and tasty and filling.  I'm just mixing up what I put on the salad.  I have an idea for a Whole30 Cobb salad that I'm going to post soon.  Another idea I have brewing is a sweet potato and protein bowl...

3. I would always plan my breakfasts and lunches (they were both pretty much the same every work day), but dinner was always a tossup.  Because my husband was so supportive, I always knew that if he was cooking dinner, it would be complaint (if we had burgers, I'd eat mine bun-less with avocado, he'd have a Mexican cheeseburger on an English muffin).  I just never knew what dinner would be before I got home that night.

This time, I'm trying to meal plan more.  Most of our dinners are Whole30 compliant, even when I'm not on Whole30.  It's almost always a vegetable and protein, occasional potato or other carb.  So I'm just trying to put together dinners that we're going to have ahead of time, now that I'm mixing up breakfasts and lunches.  I don't want to have a steak salad for lunch and steak and sauteed spinach for dinner.  I'm taking meal planning to an art form.   Luckily my husband is totally on board!

Good luck, thanks for joining me, and I hope you enjoy the adventure!