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Avocado deviled eggs with greek yogurt

Healthy Deviled Eggs

  • Total Time: 30 minutes
  • Yield: 24 1x
  • Diet: Gluten Free


  • 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)


  1. 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. 
  2. Peel hardboiled eggs (I find it helps to peel them under cold, running water) and cut lengthwise into halves. 
  3. Using a spoon, remove the egg yolks and place them in a medium bowl. Set eggs aside to fill later.
  4. Mash egg yolks with a fork. 
  5. Add in diced avocado and continue mashing until all chunks are blended.
  6. Mix in Greek yogurt, Dijon mustard, lemon or lime juice, and salt. 
  7. 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.
  8. Fill eggs with the egg mixture (around a tablespoon in each). 
  9. Sprinkle with paprika and garnish with basil or cilantro (optional).

Keywords: eggs, deviled eggs, avocado, greek yogurt

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