Avocado Yogurt Deviled Eggs


By Dane Feldman
Photo by Dane Feldman.

Hey y’all, welcome once again to Sunday Brunch here on Dish + Drink! This week, I am all about the eggs. Eggs play such a huge role in breakfast cuisines of almost every variety and almost no brunch is complete without some. I quite like deviled eggs, but don’t eat them often because of the mayonnaise content. So with today’s Avocado Yogurt Deviled Eggs recipe, I solved my own problem — no mayo.

Serves 3-6. Total prep time 30 mins.

What you’ll need:
5-6 eggs
1/2 a ripe avocado
1/2 plain Greek yogurt
Hungarian sweet paprika

First, hard-boil the eggs. This should take about 20 minutes. Once the eggs are boiled, slice them in half longways and place the halves on a plate. Spoon out the yolks into a bowl and add the 1/2 avocado. Add in the yogurt and mash together with a fork until the yolks and avocado are completely broken up. Mix with a spoon now until it reaches the desired smooth consistency.

Next, gently place a little more than a teaspoon of the mixture into each egg half. Sprinkle paprika onto each half and squeeze a drop of sriracha on top. Serve.

In my opinion, these taste even better than classic deviled eggs, which is great because the avocado and Greek yogurt make it a much heartier, filling, and healthy dish.