Southwestern Greek Yogurt Deviled Eggs

Method

1. 1

   Place your eggs in a medium pot and add about 2 inches of cold water to cover the eggs. Bring the eggs to a rolling boil.

2. 2

   Cover the pot and remove from the heat. Let the eggs sit covered for 12-13 minutes.

3. 3

   Drain hot water from the pan and run the eggs under cold water to cool them down. Peel the eggs and use a sharp knife to cut the eggs lengthwise. Remove the yolk from each egg and place in a medium mixing bowl. Set the eggs aside.

4. 4

   In the mixing bowl with the yolks add the Greek yogurt, avocado, cumin, paprika, cayenne pepper and mash everything together. Taste and add salt and pepper to your liking along with additional spice if you think it needs it. If you want a smoother texture, you can quickly blend in a blender.

5. 5

   Arrange your eggs on a deviled egg tray or serving platter. You can use a spoon to put the yolk mixture into the center of each egg or you can use a sandwich bag with the end cut off or a piping bag to help create a fancier deviled egg.

6. 6

   Garnish with paprika, fresh cilantro and green onion.