After decorating eggs for Easter, what's one to do with all those extra hard-boiled eggs? Make deviled eggs!
These Avocado Deviled Eggs, which I developed with my friend Taylar, 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.
Avocado Deviled Eggs
Recipe by Rebecca Vander Sluis
1 medium avocado
2 tablespoons Greek yogurt
Juice of 1 lime
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon cumin
Fresh cilantro leaves for garnish
Hot sauce, to taste
- 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 10-11 minutes. Drain and rinse with cold water to cool.
- Once the eggs are cooled, peel the egg shells off and cut in half lengthwise. Scoop out the yolks and put into a bowl. Separate egg whites onto a tray.
- Add avocado to yolks thoroughly until smooth. Add Greek yogurt, lime juice, garlic powder, salt and cumin. Stir well.
- Put the mixture into piping bag. Or, use a plastic zip-top freezer bag and cut a small amount off the corner. Pipe the avocado-yolk filling into the egg whites, creating tall mounds.
- Garnish with cilantro leaves.
- Serve immediately or cover and refrigerate until ready to use (within 3 hours).
- 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.