Go Back

Guacamole Deviled Eggs

A delightful twist on a classic appetizer, Guacamole Deviled Eggs combine the creamy richness of avocado with the familiar tang of deviled eggs, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 12 halves
Course: Appetizer, Snack
Cuisine: American
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 large Eggs hard-boiled
  • 2 ripe Avocados
  • 1 tablespoon Lime juice
  • 2 tablespoons Cilantro chopped
  • 1 tablespoon Red onion minced
  • 1/4 teaspoon Salt
  • Black pepper to taste
  • 1/2 Jalapeño minced, optional

Equipment

  • Pot
  • Mixing Bowl
  • Fork/Spoon
  • Cutting Board
  • Knife
  • Piping Bag (optional)

Method
 

Preparation
  1. Carefully peel the hard-boiled eggs and slice them in half lengthwise. Gently scoop out the yolks and place them in a small mixing bowl.
  2. Add the flesh of the ripe avocados to the bowl with the egg yolks. Mash them together thoroughly until smooth and creamy.
  3. Stir in the lime juice, chopped cilantro, minced red onion, salt, black pepper, and optional minced jalapeño. Mix until all ingredients are well combined.
  4. Spoon or pipe the guacamole mixture back into the hollowed egg white halves. Garnish with a sprinkle of cilantro or paprika if desired.
  5. Chill the Guacamole Deviled Eggs for at least 30 minutes before serving for best flavor and texture.

Notes

For best results, use firm ripe avocados. Adjust seasoning to your taste. These deviled eggs are best served fresh, but can be stored in the refrigerator for up to one day.