Easter brunch has become a tradition for my family over the past few years. My sister (check her out over at A BitterSweet Wife) and I took on the role of preparing it this year, with lots of yummy courses on the menu. I wish I had been able to document every course with my lens, but I let my taste buds do all the documenting this time around.

On the menu were these avocado deviled eggs. I’ve seen recipes for them floating around the web and knew I had to try them out – and what better time than Easter! These deviled eggs substitute avocado for mayonnaise which provides the creamy factor in deviled eggs (even though there are still a few tablespoons in this recipe). They were super to easy to make and nutritious, too.

It was difficult for me not to eat the filling by the spoonfuls right out of the mixer bowl – this stuff was yummy! I will give you a little tip though – try to eat these the day you make them. Avocado is always freshest the day you cut into it. But if you need to make them a day ahead, be sure to keep them tightly covered in the fridge. The main reason for this: your entire fridge will smell like eggs. Not a pleasant smell every time you reach in to grab something.

Avocado Deviled Eggs
adapted from Mother Thyme

Makes 12 deviled eggs

• 6 peeled hard boiled eggs
• 1 ripe avocado peeled and pit removed
• 2-3 tablespoons mayonnaise (light or regular)
• 1/2 teaspoon freshly chopped parsley
• 1 teaspoon dijon honey mustard
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• paprika for garnishing

Cut eggs lengthwise and remove yolks. Set aside.

In a medium bowl combine egg yolks, avocado, mayonnaise, parsley, mustard, and garlic powder and mash using a potato masher or two forks until nice and creamy. Alternatively you can add all the ingredients in a food processor and blend. Season with salt and pepper to taste.

Add mixture into egg whites with a spoon or pastry bag and garnish with a chopped parsley.

Today, I had a great 4 mile run on the treadmill after class. I know I need to get back into a daily gym routine now that school has started back up, and the best way for me to do that is to bring my gym clothes with me to class! I carry my sneakers, sports bra, shorts, and shirt, along with my ipod, pens, and notebook all in my handy-dandy Longchamp bag. After class, I walk straight to the gym instead of going back to my dorm to change. It sort of forces me to go, which is just the motivation I need.

When I got back to my dorm, it was lunch time, and being the college student I am, the fridge was not exactly fully stocked. Last semester, I was so busy running from here to there, a salad – mostly this one verbatim – or a bowl of cereal would suffice. This semester, eating healthy meals (not just side dishes or snacks) is going to be a priority for me.

Living in a dorm without a stove or oven is limiting and eating healthy may be a challenge, but this hot plate my previous boss handed down to me make a world of difference. The other night, my roommates and I made penne with cannellini beans, spinach, and grilled chicken – courtesy of EatLiveRun – and today, I made an egg-white sandwich with a little mozzarella cheese over sauted spinach on rye bread. This sandwich took maybe 4 minutes total to put together from start to finish. So easy, delicious, healthy, and filling. I finished off with a juicy clementine. Mmmmm, talk about a healthy finish to an awesome workout.

I’m thinking about doing a mini series on how to cook healthy in the dorm. What does everyone think?