- 12 large eggs (hard-boiled and peeled)
- 1 ripe, fresh avocado, diced
- 1 cup Greek yogurt
- 1 Tbsp Dijon mustard
- 2 Tbsp lemon or lime juice
- 1/2 tsp sea salt
- 1/2 tsp paprika, basil, or parsley (for sprinkling on top)
- If you haven’t already, boil your eggs. To do this, place the eggs in a saucepan (single layer) and cover them with cold water. Make sure there is at least an inch or two of water covering the eggs. Bring the water to a boil, then cover the pan and turn off the heat. Let the pan (and eggs) sit on the hot surface for 10-12 minutes. Drain the water off the eggs and run cold water over them to cool quickly.
- Peel hardboiled eggs (I find it helps to peel them under cold, running water) and cut lengthwise into halves.
- Using a spoon, remove the egg yolks and place them in a medium bowl. Set eggs aside to fill later.
- Mash egg yolks with a fork.
- Add in diced avocado and continue mashing until all chunks are blended.
- Mix in Greek yogurt, Dijon mustard, lemon or lime juice, and salt.
- Transfer egg mixture to a large resealable plastic or pastry bag. If using a resealable plastic bag, cut the tip off the corner of the bag to create an easy-to-use piping bag.
- Fill eggs with the egg mixture (around a tablespoon in each).
- Sprinkle with paprika and garnish with basil or cilantro (optional).
Keywords: eggs, deviled eggs, avocado, greek yogurt