Avocado Deviled Eggs

Avocado Deviled Eggs 

Directions:

Halve the eggs length-wise and remove the yolks to a bowl.
Arrange the egg white halves on a platter and set aside.

To bowl of yolks, add the avocado and mash with a fork until desired consistency. Stir in onion, garlic salt, salt, and olive oil; stir to combine. Spoon or pipe the mixture into the yolk halves, about 2-3 teaspoons per egg half. Refrigerate until ready to serve, within 2-3 hours.

Yield:
12 deviled eggs

Macros (per egg): 

47 calories
3.3 g. fat
0.8 g. carbohydrate
0.6 g. fiber
3.3 g. protein