We all know I love eggs…I mean, who doesn’t? One of my favorite types is the traditional deviled egg but I must admit; I only have a deviled egg about once a year. Normally this lovely moment comes when my parents host their annual “Penfield High School Jazz Fundraiser Party” around the month of February, and my mom makes her classic deviled eggs. Mmmm! They are just so good.
I haven’t had a deviled egg in quite some time though thus, Bex decided it was time to experiment. I wanted to jazz up the traditional deviled egg so I decided to create some Avocado Greek Yogurt Stuffed Deviled Eggs.
These little bite-sized snacks are just delightful.
They make for great appetizers whether they be for a friends-giving or a tailgating party! And they are healthy, savory, and #madewithchobani.
Hop on over to Chobani’s recipe section for even more ways to use Greek yogurt this season!
Avocado Greek Yogurt Stuffed Deviled Eggs
- 5 hard boiled eggs
- 1 avocado
- 1/4 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. red pepper flakes
- 1 tbsp. fresh squeezed lemon juice
- 2 tbsp. Chobani non-fat plain Greek yogurt
- 1 tbsp. pine nuts
Peel the hard boiled eggs and cut them in half lengthwise. Scoop out the yolks with a spoon and place in a bowl.
Cut the avocado up into cubes and mush with a fork in a separate bowl until smooth with only a few chunks remaining. Spoon about half of the egg yolk mixture into the avocado and mix well. (Store the other egg yolk insides in the fridge for another use).
Add in your salt, pepper, red pepper flakes and fresh squeezed lemon juice. Spoon in Greek yogurt and mix well.
Scoop avocado mix into a Ziploc bag and then cut off a tiny bit of the bottom corner of the bag. Squeeze a decent amount of the avocado mixture into each of the hard boiled egg whites and top with a few pine nuts. Bon appétit!