By Ali Lopez
MRG Contributor

‘Tis the season for one of my favorite foods: deviled eggs.

Whenever I get invited to a potluck, or someone asks me to bring an appetizer to a party, I make some version of deviled eggs. Especially popular right after WWII and in the 1960s and 70s, this easy-to-make and delicious dish interestingly has been around in some form or another for much longer. According to the History Channel, “although they weren’t prepared the same way, the roots of modern-day deviled eggs can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal—as a first course known as gustatio—for wealthy patricians.” Never knew that!

I love to serve them for a number of reasons. First, they are delicious! I have made so many different versions of them and they are always a hit. People love them, but tend not to make them. Not sure why. Bring deviled eggs to a party and watch them disappear — there are never any left. Besides being yummy, I love serving them because no plates or utensils are needed and they are a nice one- or two-bite treat. They also are a great little snack post-run, or as a way to prevent an afternoon hangry attack, thanks to their protein content and good fats. As I mentioned, there are endless ways you can prepare them. Check this out for some crazy (good) variations.

It is also pretty easy to make them healthy as well.

For the variation here, I combined two of my favorites in one: guacamole and deviled eggs. By skipping the mayo and using avocadoyou get some good, healthy fats as well as a fun green color for your eggs!

Healthy Chef Ali’s Avocado Deviled Eggs

Yield: 24

12 eggs, hard-boiled*

1 perfectly ripe avocado

1/4 cup Greek yogurt

1 tablespoon Dijon mustard

1 lime, juiced

Salt and pepper, to taste

Fun garnish: crumbled tortilla chips


Cut the eggs lengthwise into halves. Put the yolks into a bowl and mash with a fork.

Add the avocado and mash with the eggs. Mix the mashed yolks and avocado with the yogurt, mustard, half of the lime juice, salt (start with ½ teaspoon) and pepper. Taste filling and adjust seasoning as needed. To fill the whites, you can just use a spoon or small scoop. If you want to be fancier, you can use a Ziploc bag with the corner cut off (like a piping bag).

*To make hard-boiled eggs, place eggs in a saucepan and cover with at least one or two inches of cold water. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs sit in the hot water for 10 minutes. Drain and put in an ice bath. When cool, peel. I find it is easier to peel the eggs in the ice bath or under running water, by tapping the rounded end of the egg on the counter and peeling that end first. 

Have a fueling question for Ali? Post it below in the comments section or email MRG with your healthy-eating questions at heather [at] michiganrunnergirl [dot] com 


Ali Lopez is a northern Michigan runner, chef and health coach. You can learn more about her at her web site Healthy Chef Ali. She’s also on Facebook here »

You can listen to a conversation about running and eating between Ali and Heather on this MRG podcast.

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