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Smashed Avocado Deviled Eggs
A Metabolic Method Easter table staple · Healthy fats · Protein-packed · Crowd-pleasing
Ingredients
Scale
- 12 large eggs, hard-boiled and peeled
- 2 ripe avocados, pitted and scooped
- 2 Tbsp plain Greek yogurt (replaces mayo)
- 1 Tbsp fresh lime juice
- 1 tsp Dijon mustard
- 1/2 tsp garlic powder
- 1/4 tsp cumin
- Sea salt and black pepper to taste
- Smoked paprika to garnish
- Optional: everything bagel seasoning, jalapeño, microgreens, or crispy turkey bacon crumbles
Instructions
- Slice eggs lengthwise and remove yolks into a medium bowl.
- Add avocados to the bowl with the yolks. Mash together with a fork until mostly smooth — a little texture is lovely here.
- Add Greek yogurt, lime juice, Dijon, garlic powder, cumin, salt, and pepper. Stir until fully combined and creamy.
- Taste and adjust seasoning. Lime and salt are key — don’t skip this step.
- Spoon or pipe the filling generously into egg white halves.
- Dust with smoked paprika and add toppings. Press plastic wrap directly onto the surface if making ahead to prevent browning.
Notes
Swapping mayo for avocado + Greek yogurt transforms a classic into a metabolic powerhouse — you get the creaminess, plus healthy monounsaturated fats, potassium, protein, and prebiotic fiber. These disappear at every gathering.
