The Red Avocado Devilled Eggs


The Red Avocado Devilled Eggs

Serving Size: 2-3 people


  • 3 hardboiled eggs
  • 1 small ripe avocado
  • 1 tablespoon of Greek yoghurt
  • 1 teaspoon of lime juice
  • 1 boiled medium beetroot or 4-5 small canned beetroots
  • Salt
  • Pepper


Peel the eggs and slice them in half lengthwise and remove the yolks.

Put avocado, lime juice and Greek yoghurt in a blender and blend until smooth and creamy.

Put in a bowl. Do the same with beetroots, egg yolks and add salt if necessary.

Put both mixtures into own piping bags and fill the boiled eggs with both mixtures.

Serve immediately.