• 6 hard-boiled eggs, peeled
  • 1 small ripe avocado, cubed (reserve a few pieces for garnish)
  • 1-2 tablespoons Greek-style yogurt (optional, if a large avo not necessary)
  • ½ tablespoon smooth Dijon mustard
  • 1 ½ teaspoons lemon juice
  • Salt and pepper, to taste
  • Paprika, for sprinkling
  • Fresh herbs to garnish (chives or parsley)


  1. 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.
  2. In a separate bowl, mix together the avocado, Greek yogurt (if using), mustard, lemon juice, salt, and pepper.
  3. Add the egg yolks and mash gently with a fork. For a smoother filling, add the ingredients to the bowl of a food processor and pulse to combine.
  4. Spoon the filling into the egg whites. Sprinkle with paprika, and garnish with snipped chives, or finely chopped parsley.