These delicious and healthy deviled eggs cover all the bases for today: they’re reminiscent of summer picnic fare in this beautiful weather, and they are green for St. Patrick’s Day! These are an easy, low carb alternative to deviled eggs, and paired with a salad would be a great lunch or dinner.

Recipe is for 2 people: 2 eggs per person. Easy to multiply.

  • 4 eggs
  • 1/2 avocado
  • 1 tbsp light mayo OR plain greek yoghurt
  • 1 tsp cayenne pepper
  • 1 tbsp fresh lemon juice
  • 1 tsp dijon mustard (any mustard will work)
  • salt and pepper to taste

Optional garnish ideas:

  • thinly sliced scallions or chives
  • sprinkle or paprika
  • finely chopped pickles
  • finely chopped turkey bacon



1. Hard-boil your eggs: Place eggs in a saucepan and cover with cold, light salted water. Heat on high until water is fully boiling, then cover and turn off the heat. Set a timer for 12 minutes. After 12 minutes, immediately move eggs to a bowl filled with ice water.

2. Once eggs have cooled, roll on a hard surface until entire shell is cracked; this will allow you to peel them easily. Peel your eggs.

3. Cut peeled eggs in half and place yolks in a small mixing bowl.

4. To the yolks, add 1/2 an avocado and mash with a fork.

5. Add light mayo or greek yoghurt and all spices. Taste and season additionally as needed.

6. Use a rubber spatula to fully blend into a smooth consistency (you might be able to do this with a fork but a rubber spatula makes it easy).

7. Spoon filling into the egg white “boats,” or use a pastry/icing bag or ziplock bag with a hole cut out.

8. (Optional) Top with garnish of choice: I used a dusting of paprika and thinly sliced scallions.


Nutrition (per two eggs, or 4 halves):

  • 252 calories
  • 12.3 g protein
  • 6.3 g carbs
  • 20.6 g fat


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