Welcome back Heather from Cook it up Paleo! She’s been here before when she shared her Roasted Beets and Carrots with Rosemary Butter last summer! I’m in the process of heading out to Pittsburgh to finish up the last of the photography for my next cookbook and will be cooking up 5-6 recipes per day, so I am so thankful to have Heather to keep the blog filled with delicious recipes while I create my best and most creative cookbook I have ever made!! But don’t worry, I have some special recipes for you all who are signed up for my newsletter! You’ll be getting some recipes that no one else will see! If you’re not signed up for my newsletter, make sure to sign up on the right hand corner of your screen for special offers and news! Now get to making these deviled eggs!


Here in the Midwest, there’s a lot of eggs. We have no trouble sourcing locally raised, free range eggs from at least four different farmers throughout the year. When we switched from store-bought eggs to local ones, the taste and quality difference amazed me. Even just how hard the shells were compared to supermarket eggs. Truly amazing.

I’ve never been quite sure if I liked deviled eggs. They always sounded like a great idea, but the reality always seemed to disappoint. I would eat one when friends would bring them to picnics, but I never could get into them. I realize now that was because the deviled eggs I ate were likely pre-made ones from a supermarket deli, with icky mayo and preservatives.

I decided to try and make some myself, subbing avocado for the mayo and adding some zesty spices. This recipe was the result and I’ve decided that I LOVE deviled eggs! My family is super into anything with taco seasonings, and that’s why I added them to this recipe. The chili powder and fresh cilantro definitely kick things up a notch and will make these deviled eggs stand out at any picnic or potluck.

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Taco-Spiced Deviled Eggs

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  • Yield: 8 halves 1x


  • 4 hardboiled eggs, peeled*
  • ½ ripe avocado
  • 2 tablespoons salsa
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ cup fresh cilantro
  • Salt to taste


  1. Cut the eggs in half lengthwise and scoop the yolks into a mini food processor.
  2. Add the remaining ingredients and pulse until fairly smooth.
  3. Scoop the filling into a plastic zip bag and cut a small hole in one corner.
  4. Pipe the filling into the egg white halves.
  5. Serve.


*For help with this, check out my post How To Make The Perfect Harboiled Egg: http://bit.ly/1vwrM4M

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Blogger Bio: My name is Heather and I am teenage healthy food enthusiast! I chronicle my cooking adventures at Cook it up Paleo. I was diagnosed with celiac disease at age 16. I love to educate others about the power of eating real food. My life goal is to become a privately practicing dietitian to help others fix their nutrition. I also finished my first cookbook a few months ago, which you can find here . Don’t forget to follow me on: FacebookPinterest, Twitter and Google+.



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  1. Caroline says:

    Sounds like a great recipe! Thinking about trying it for lunch tomorrow- and I’m curious do you think the avocado will turn all brown and gross??


    1. juli says:

      try squirting a little lime or lemon in the mixture and that will help with the browning