Deviled Egg and Avocado Breakfast Plate
This elegant breakfast plate transforms classic deviled eggs with a high protein Greek yogurt filling and pairs them alongside sliced avocado and everything bagel seasoning for a complete no-cook morning meal. It is ideal for mornings when you want maximum protein with zero time at the stove.
Creamy Greek yogurt deviled eggs paired with fresh avocado and everything bagel seasoning for a no-cook protein breakfast.
Nutrition per serving
Ingredients
main
filling
side
topping
finishing
Instructions
Hard Boil the Eggs
Place the 6 eggs in a single layer in a medium saucepan and cover with cold water by one inch. Bring to a full rolling boil over high heat then immediately remove the pan from heat, cover with a lid, and let the eggs sit in the hot water for exactly 11 minutes. Transfer them to a bowl of ice water and let cool for 5 minutes before peeling.
Prepare the Deviled Filling
Peel all the cooled eggs and slice each one in half lengthwise. Pop the yolks into a small bowl and arrange the white halves on a serving plate. Mash the yolks with a fork until no large lumps remain. Add the Greek yogurt, Dijon mustard, and a pinch of salt and pepper. Mix until the filling is completely smooth and creamy.
Fill the Egg Whites
Transfer the yolk filling into a small zip-lock bag and snip a tiny corner off to make a quick piping bag. Pipe or spoon the filling back into each egg white half, mounding it slightly above the edge. Sprinkle everything bagel seasoning generously over each filled egg.
Plate with Avocado and Serve
Halve and pit the avocado then scoop the flesh from each half and slice it. Arrange the avocado slices alongside the deviled eggs on the plate and drizzle the fresh lemon juice over the avocado to prevent browning and add brightness. Serve immediately at room temperature for the best flavor and texture.
Substitutions
Common mistakes
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