Deviled Eggs with a Kick

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

6 eggs
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


  1. 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.
  2. 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.
  3. Add avocado to yolks thoroughly until smooth. Add Greek yogurt, lime juice, garlic powder, salt and cumin. Stir well.
  4. 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.
  5. Garnish with cilantro leaves.
  6. Serve immediately or cover and refrigerate until ready to use (within 3 hours).

Cooking Notes

  • 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.
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Rebecca Vander Sluis
Rebecca Vander Sluis, RD, LD, is a Corporate Wellness Dietitian based in Atlanta, working at Corporate Health Partners. Follow her on Instagram.