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deviled eggs

Baby Bok Choy and Avocado Deviled Eggs

Baby Bok Choy adds a crunch and extra nutrition to these tasty deviled eggs.
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Author Mimi Holtz


  • 6 hard boiled eggs shelled
  • 1/2 large California avocado peeled and pit removed
  • 1 Tablespoon mayonnaise
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon salt
  • dash of black pepper
  • 1 head Baby Bok Choy finely chopped


  • Slice each egg in half and remove the cooked yolk.
  • Place the yolks and avocado in a small mixing bowl and mash until smooth.
  • Stir in the mayonnaise, mustard, salt, and pepper.
  • Thinly slice the Baby Bok Choy and add it to the egg mixture, reserving some for garnish.
  • Using a teaspoon, fill each egg half with yolk mixture.
  • Garnish each each with Baby Bok Choy pieces.