Under 30 minutes
Under 30 minutes
Ingredients
for 6 servings
- 6 hard-boiled eggs, peeled
- ½ avocado, diced
- ¼ cup greek yogurt (70 g)
- ½ tablespoon mustard
- 1 ½ teaspoons lemon juice
- salt, to taste
- pepper, to taste
- paprika, for sprinkling
Nutrition Info
- Calories 121
- Fat 7g
- Carbs 3g
- Fiber 0g
- Sugar 1g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
- In a large bowl bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
- Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
- Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
- Pipe the filling into the egg whites. Sprinkle with paprika.
- Enjoy!
Ingredients
for 6 servings
- 6 hard-boiled eggs, peeled
- ½ avocado, diced
- ¼ cup greek yogurt (70 g)
- ½ tablespoon mustard
- 1 ½ teaspoons lemon juice
- salt, to taste
- pepper, to taste
- paprika, for sprinkling
Nutrition Info
- Calories 121
- Fat 7g
- Carbs 3g
- Fiber 0g
- Sugar 1g
- Protein 9g
Estimated values based on one serving size.
Preparation
- Cut each egg in half and remove the yolk. Place the yolks in a medium bowl, and refrigerate the whites while you prepare the filling.
- In a large bowl bowl, mix together the avocado, Greek yogurt, mustard, lemon juice, salt, and pepper.
- Add the egg yolks and mash with a fork to incorporate. For a smoother filling, add the ingredients to a food processor and pulse to combine.
- Transfer the filing to a piping bag fitted with a round tip or a zip-top bag with a corner snipped off.
- Pipe the filling into the egg whites. Sprinkle with paprika.
- Enjoy!
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