Fill a 6 to 8-quart Dutch oven with 1 inch of water. Add a steamer basket. Bring water to boiling over medium-high heat. Carefully add eggs. Cover. Steam for 15 minutes. Remove eggs with a slotted spoon to a large bowl of ice water. Let cool for 10 minutes. Remove 6 eggs to a small bowl. Cover bowl with a plate. Gently shake to crack the eggs. Repeat with remaining eggs.
Meanwhile, tint 4 cups water with food coloring . Place cracked eggs in the tinted water. Cover and chill 1 hour.
Peel eggs. Cut in half lengthwise and carefully remove yolks. Set whites aside. Place yolks in a medium bowl; mash with a fork. Add avocado, lime juice, mustard, onion powder, and garlic powder. Season to taste with salt and pepper. Tint with green food coloring, as desired. Stuff egg white halves with yolk mixture. Cover and chill until serving time (up to 24 hours). If desired, garnish with cilantro.