It's a shame that we only really get to enjoy deviled eggs once a year. But this healthy twist on the classic recipe -- which adds avocado to the yolk filling -- deserves to be a year-round staple in your kitchen.

Ingredients:
6 peeled hard-boiled eggs
1 ripe avocado peeled and pitted
1-1/2 teaspoons fresh lime juice
2 to 3 tablespoons mayonnaise
1/2 teaspoon fresh chopped parsley
1/8 teaspoon ground mustard
Salt and pepper to taste

Directions
Cut eggs lengthwise and remove yolks. Set aside. In a medium bowl, combine egg yolks, avocado, lime juice, mayonnaise, parsley and ground mustard, and mash using a potato masher or two forks until nice and creamy. Alternatively, you can add all the ingredients in a food processer and blend. Season with salt and pepper to taste. Add mixture into egg whites with a spoon or pastry bag. Garnish with chopped parsley.

Source: motherthyme.com

Sure, there are probably thousands of healthy guacamole recipes to choose from, but we liked this one because of its simplicity. Why mess with a good thing?

Ingredients:
3 avocados, diced
2 tomatoes, chopped
2 cloves of garlic, minced
1 lime
Salt to taste

Directions
Pit and scrape out the middle of the avocados into a mixing bowl. Add the juice of one lime and mash them all up to the consistency you want. Mix in the tomatoes, garlic and salt.

Source: manouvellemode.com

This avocado toast recipe combines the best parts of summer (namely, avocado and ripe, heirloom tomatoes) on a slice of bread. What makes this a tasty and healthy avocado recipe? The tomatoes are full of collagen-boosting and antioxidant vitamin C.

Ingredients:
1/2 cup balsamic vinegar
2 to 3 slices hearty, seeded bread
2 small heirloom tomatoes, thinly sliced
1/2 ripe avocado
1/4 cup fresh basil, chopped
Sea salt to taste
Black pepper to taste
Olive oil

Directions:
Make the balsamic reduction by heating the balsamic vinegar in a small saucepan over medium-high heat. Bring the balsamic to a boil, whisking constantly. Reduce heat and simmer for 10 to 15 minutes or until the balsamic vinegar has reduced by half and is thick enough to coat the back of a spoon. Slather each slice of bread with a drizzle of olive oil and toast.

Evenly divide the avocado between the pieces of toast and use the back of a fork to smash the avocado. Layer the sliced tomatoes on top, sprinkle with fresh basil and drizzle with the balsamic reduction. Garnish with sea salt and black pepper. Serve immediately.

Source: blissfulbasil.com

Meet your new favorite side dish or appetizer.

Ingredients:
3 ripe avocados
1/2 cup all-purpose flour
2 eggs
1-1/2 cups panko breadcrumbs
1 tablespoon butter or margarine, melted
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Directions:
Preheat oven to 450 degrees. Line a baking sheet with foil and place a wire rack on the sheet. Set aside. Slice avocados lengthwise. Set up three bowls. In the first bowl, place the flour, a pinch of salt and a few grinds of black pepper. Crack the eggs into the middle bowl and beat lightly. In the last bowl, combine the panko and melted butter and mix with your fingers to coat. Add garlic powder, onion powder, paprika, salt, and pepper and stir to combine.

Dredge each avocado slice through the flour and then the beaten egg. Coat thoroughly with the panko, and place on the wire rack. Spray lightly with cooking spray. Bake for 20 to 25 minutes, until panko is lightly browned. Cool for about 10 minutes and serve with the dipping sauce of choice.

Source: baked-in.com

Whip up a big batch of this sauce and use it to add a creamy kick to anything from tacos to scrambled eggs.

Ingredients:
1 tomato
2 jalapeño peppers
1 habanero pepper
3 avocados
3 tablespoons of lime juice
1 clove of garlic
6 tablespoons of olive oil

Directions:
Remove the stems of the jalapeños and the habanero. Boil the jalapenos, habanero, and the tomato for 10 minutes. Save this water. Place the boiled peppers and tomato into your Vitamix or blender. Add the three avocados (cut, peel, and remove pit first). Add the lime juice, garlic, olive oil, and 1/4 cup of the water you used to boil the peppers. Blend until completely creamy. Store in a covered container or squeeze bottle. Refrigerate and use within three days.

Image and recipe via smartschoolhouse.com