A classic deviled eggs recipe with the added goodness of avocado, sweet potato and beetroot, making it a great wholesome appetizer.


Recipe Card

Ingredients Quantity
US Large Eggs 3 nos
Greek yoghurt plain 3 Tbsp
Veggie puree: Avocado, sweet potato, and beetroot 3 Tbsp each


Lemon 1 tsp
Salt and pepper To taste
Paprika 3 gm


Method of Preparation:

  • Boil eggs either on the stove or Instant Pot. Place in ice water and let the eggs cool.
  • Prepare the puree. Steam your vegetable until tender (sweet potato and beetroot). After cooked mash with a fork or use a food processor or blender.
  • Set vegetables aside to cool. (You can, of course, cook a larger batch of whichever vegetable you choose and save it for another meal or recipe!)
  • Peel the eggs and slice each in half lengthwise. Place the yolks into a bowl and the yoghurt, one variety of vegetable puree, salt, and paper, and mash with a fork to combine thoroughly. Taste and adjust the salt as needed.
  • Spoon filling into a piping bag and add it inside the egg white. Place into the fridge until just before serving. When ready to serve.
  • Sprinkle paprika for an added flare. Serve immediately.


About the Contributor

Essam Ali Al Bor

A marketing professional, food enthusiasts and currently, ICCA Dubai Professional Program Student.





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