Deviled Egg Salad Dip
Prep time
Cook time
Total time
Recipe type: Appetizer
Serves: 10
  • 12 eggs
  • 1 large avocado
  • ½ c. Greek plain nonfat yogurt
  • ½ c. Light mayonnaise
  • 2 T. Dijon mustard
  • 1 t. salt
  • ½. t. pepper
  • 1 t. sugar
  • 1-2 T. snipped chives
  1. Place eggs in large saucepan in single layer. Just cover the tops with cold water and bring to a boil. Removed from stove and set timer for 10 minutes. Pour off hot water and cover with cold water and ice cubes to stop cooking.
  2. When completely cool, peel eggs and cut in half.
  3. Place six eggs in food processor.
  4. Add in yogurt, mayo and mustard.
  5. Add in salt, pepper and sugar
  6. Process until sort of smooth (tiny chunks are ok).
  7. Chop remaining six eggs.
  8. Add pureed eggs and chopped eggs to bowl.
  9. Chop avocado into small chunks, add to bowl.
  10. Lightly fold all together
  11. Serve with pita chips or white bread cut into fourths.
Recipe by Dishin & Dishes at