Guacamole Deviled Eggs
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Guacamole Deviled Eggs – a classic recipe with a twist. Perfectly hard boiled eggs stuffed with a bright and flavorful guacamole, garnished with a sprinkle of chili powder and cilantro.
These guacamole deviled eggs are such a diverse spin on the traditional classic. I love the flavors of the homemade guacamole paired with the egg yolks it really makes this dish so different and fun!
The avocado and tomatoes paired with bright citrus and cilantro really adds a freshness to the dish; plus the kick from the jalapeno and chili powder amplify the flavor all the more. If you want to really make an impressively different and delicious appy, this is the one.
Ingredients
- Eggs – Large, hard boiled.
- Avocado – Medium.
- Lime Juice – I used freshly squeezed, you can also use store bought.
- Onion – I used a red onion, minced.
- Jalapeno – For a little kick! Minced.
- Tomato – Diced.
- Cilantro – Fresh, chopped.
- Salt and Pepper – To taste.
- Chili Powder – For garnish.
How To Make Guacamole Deviled Eggs
- Cook and Peel the eggs – Cook the eggs, and cool. Once the hard boiled eggs have cooled, peel.
- Cut and Remove Yolks – Cut the eggs in half horizontally, and spoon out the egg yolks to a bowl.
- Making Filling – In a bowl, mash the avocado with a fork. Add the egg yolks, lime juice, red onion, jalapeno, cilantro, tomatoes, salt, pepper, and mix well. Taste for seasoning and adjust to taste.
- Assemble and Serve – Scoop heaping spoonfuls of the guacamole into the 12 halved egg whites. Sprinkle with a little chili powder and arrange on a platter. Serve.
Ways To Make Hard Boiled Eggs
Tips
Cook the eggs in your instant pot for fast and easy hard boiled eggs!
Peeling Tips
- Completely Cool The Eggs! – This will allow the egg to detach itself from the shell easily – you can even pop them in the fridge to aid in the peeling process.
- The Spin and Tap Method – Gently tap the egg while simultaneously spinning it in a complete 360° circle – making sure all sides are cracked.
- Be Gentle! – Gently take the shell off by using the side of your fingers and peeling slowly. Take your time and lift the shell ever so slightly, it should peel off with ease!
How to serve
These guacamole deviled eggs are the perfect appetizer to serve at parties, get togethers, BBQs, even as a snack or grab and go breakfast/lunch! The chili powder adds such a nice flavor kick to the creamy guacamole and makes these eggs such a fan favourite.
Make them ahead of time
The beautiful thing about deviled eggs is that you can make them ahead of time! Typically, you can make deviled eggs up to 2 days in advance. But since we are using avocado I would say it’s best to either make these fresh or the night before.
The trick is to keep the whites and the guacamole, egg yolk filling separate. Cover the egg white halves with plastic wrap and keep the filling sealed in an airtight container or resealable plastic bag with all the air squeezed out. When you are ready to serve, just fill your eggs and voila!
Leftovers
Store leftovers covered in plastic wrap or in an airtight container in the fridge. Leftover guacamole deviled eggs should be eaten within 3-4 days, but because of the avocado, the filling will turn a bit brown.
Did you like this fun appetizer recipe? Try these!
- Fried Pickles
- Potato Skins
- Bacon and Cream Cheese Stuffed Mushrooms
- Deviled Ham
- Best Ever Spinach Dip
- Pigs in a Blanket
- Cheesy Chicken Fritters
- Pizza Stuffed Mushrooms
- Shrimp Ceviche
- Antojitos
- Smoked Salmon Blinis
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Guacamole Deviled Eggs
Ingredients
- 6 large eggs
- 1 medium avocado
- 3 teaspoon lime juice (fresh)
- 1 tablespoon red onion (minced)
- 1 tablespoon jalapeno (minced)
- 1 tablespoon fresh cilantro (chopped)
- ¼ teaspoon salt (or to taste)
- ½ teaspoon pepper (or to taste)
- 1 tablespoon tomato (diced)
- chili powder (for garnish)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Cook and Peel the eggs – Cook the eggs, and cool. Once the hard boiled eggs have cooled, peel.
- Cut and Remove Yolks – Cut the eggs in half horizontally, and spoon out the egg yolks to a bowl.
- Making Filling – In a bowl, mash the avocado with a fork. Add the egg yolks, lime juice, red onion, jalapeno, cilantro, tomatoes, salt, pepper, and mix well. Taste for seasoning and adjust to taste.
- Assemble and Serve – Scoop heaping spoonfuls of the guacamole into the 12 halved egg whites. Sprinkle with a little chili powder and arrange on a platter. Serve.
Notes
- Store leftovers covered in plastic wrap or in an airtight container in the fridge. Leftover guacamole deviled eggs should be eaten within 3-4 days, but because of the avocado, the filling will turn a bit brown.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
