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Deviled Egg Cups

Deviled Egg Cups:

Deviled Egg Salad “Cups”


2 tablespoons Greek yogurt OR 2 tbsp. avocado
1 teaspoon spicy brown or Dijon mustard
1/4 teaspoon ground paprika
1/4 teaspoon garlic powder
2 hard-boiled eggs, chopped
2 tablespoons celery, finely chopped
1 tablespoon radish (about 1 medium), finely chopped
1 teaspoon scallion (green part only), thinly sliced
3 small Bibb or Boston lettuce leaves


  1. Combine yogurt (or avocado), mustard, paprika, and garlic powder in a medium bowl. Add eggs, celery, radish, and scallion and gently mix to coat.
  2. Season to taste with salt and freshly ground black pepper.
  3. Place lettuce leaves on a plate. Spoon egg salad into the leaf centers and garnish with scallion.


Meghan Doherty Clinical Nutritionist

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