Avocado Superfood Deviled Eggs

A true classic never goes out of style, and the deviled egg is the Cadillac of appetizers. My grandmother perfected the art of the deviled egg before I was even born. However, I wanted to put a millennial spin on my Nana's traditional party staple. Dazzle your guests with this delicious and healthy recipe. The pretty green yolks are perfect for Instagram ;-)


  • 1 dozen free range eggs
  • 1 whole ripe avocado
  • 1 teaspoon ALOHA Daily Good Greens
  • 1 tablespoon lemon juice
  • 2 tablespoons mustard
  • 1/2 cup plain yogurt of choice
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
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  1. Hard boil a dozen eggs: Fill a medium to large pot halfway with water. Bring the water to a boil over medium heat. Place the eggs gently into the boiling water. Cover and let them cook for 12 minutes. Prepare an ice bath for the eggs by filling a large pot with ice cubes and water. Once the eggs are done cooking, immediately place the eggs in the bath. Let them cool down for five to 10 minutes.
  2. Carefully peel the boiled eggs. Gently slice in half, lengthwise—the sharper the knife the better.
  3. Scoop out the yolks and place them in a mixing bowl. Set the egg whites aside.
  4. Chop the avocado and add to the yolks. Add the remaining ingredients. You can use a food processor or blender to mix, but the ingredients should be soft enough to mix with a fork. Find the desired consistency and fill the egg whites with your mixture.
  5. Refrigerate if you are not serving immediately.