Easter Avocado Deviled Eggs


These deviled eggs are savory and colorful with a fresh topping of cilantro. Bring these to your Easter party and surprise your guest with the delicate and savory avocado filling.


  • ½ dozen hard-boiled eggs, peeled
  • 1 medium avocado
  • 2 Tbsp. Greek yogurt
  • 1 lime (juiced)
  • ¼ tsp. garlic powder
  • ¼ tsp. salt
  • ¼ tsp. cumin
  • Fresh cilantro leaves for garnish
  • Dash of hot sauce (to taste)


  1. Hard boil eggs and let cool. Once cooled, peel the egg shells off and cut in half lengthwise. Scoop out the yolks and put into a bowl and separate the whites onto a tray
  2. In the bowl, add avocado and mash with yolks thoroughly until smooth. Add Greek yogurt, lime juice, spices and stir well
  3. Put the mixture into piping bag or into a Ziploc bag and cut a small amount off the corner. Pipe the filling into the egg whites creating tall mounds
  4. Garnish with cilantro leaves and desired hot sauce
  5. Serve immediately or cover and refrigerate until ready to use (eat within 3 hours)

Preparation Note:

  • When choosing avocados, make sure they are ripe but not overripe. Avocados should give a little when you press into them gently. If the avocado is brown, avoid using it because it will not taste good
  • Hard Boil Eggs: Place eggs in a pan and cover with cold water. Bring the water to a boil and turn off the heat and cover the pot for 8 minutes. Drain and rinse with cold water.

This blog post was a team effort with my friend Taylar. Check out her awesome and inspiring blog at: http://shinewithtaylar.weebly.com/


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