Pickled Deviled Eggs with Dill and Crispy Quinoa

These mayo-free deviled eggs are pickled with beets for a beautiful hue and a bit of zing. They are so easy to make and are perfect spring appetizers. Vegetarian and gluten-free.

3 tablespoons 2% plain Greek yogurt (Fage is my favorite brand)
2 teaspoons Dijon mustard
3 tablespoons fresh dill, finely chopped, divided
zest of 1/2 lemon
1 teaspoon sea salt + more for sprinkling on at very end
1/4 avocado, thinly sliced, for garnish
crispy quinoa, see recipe below (optional)

Beet-Pickled Eggs:
4 eggs
1 beet, peeled and chopped into 1-inch pieces
1 cup water

Crispy Quinoa:
1/4 cup quinoa
1/4 cup water
1 tablespoon olive oil
1/4 teaspoon salt

View the full recipe at Nourishing Matters →