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Baby Bok Choy and Avocado Deviled Eggs

Baby Bok Choy adds crunch and nutrition, while avocado stands in for most of the mayo in these inventive deviled eggs.

Makes 12 deviled eggs.


  • 1 Jade Baby Bok Choy head, finely chopped
  • 6 hard-boiled eggs, peeled
  • 1 Tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1/2 a large avocado, peeled and mashed
  • 1/4 tsp salt
  • Dash of black pepper


Cut the cooked eggs in half and place the yolks into a medium mixing bowl.  Place egg whites on a plate.

To make the filling, mash the hard-boiled yolks. Add mayonnaise, mustard, mashed avocado and chopped Baby Bok Choy (reserving some finely sliced green baby bok choy for garnish). Stir together until smooth and evenly colored. Season with salt and pepper.

With a small spoon, place about 2 teaspoons of filling into each egg half.

Garnish with diced green Baby Bok Choy.