Creamy and indulgent, super-healthy Guacamole Deviled Eggs are a fun, festive appetizer – an absolute crowd pleaser at every event!
Irresistibly delicious Guacamole Deviled Eggs put a twist on the traditional recipe! Instead of mayonnaise and mustard, we’re using nutritious avocado for an ultra-creamy filling and adding onion, garlic, jalapeno, tomato, and lime for a ton of bright, tangy flavor! These hard-boiled egg apps are always the first to disappear!
Guacamole Deviled Eggs are Incredibly Healthy!
This recipe elevates classic deviled eggs to a whole new, healthy level without sacrificing taste or texture! We’re eliminating the unhealthy, unsaturated high-fat content of the traditional mayo filling and replacing it with cool, creamy mashed avocado – the flavor is phenomenal! You’re going to love these beautiful little bites that are high in protein and naturally keto, paleo-friendly, and gluten-free!
Other Hard-Boiled Egg Recipes
- If you like deviled eggs, you’re bound to love Jalapeno, Caper and Avocado Salad – an amazing summer alternative to classic egg salad!
- Ham and Egg Salad Cucumber Cups turn basic boiled eggs into an appetizer that’s as cool, creamy and fresh as it gets!
Ingredients
Eggs: Hard-boiled eggs are the foundation for deviled eggs. The cooked yolks will become part of the yummy filling for the egg white “cups”.
Filling: Avocados are the headliner! We’ll mash them and add diced plum tomato, red onion, and jalapeno (optional) for fantastic flavor!
Citrus: Adding citrus is essential to prevent the avocado from browning. We’re using lime here, but lemon is a fine substitute.
Seasoning: Chopped cilantro, garlic powder, salt, and pepper add tons of flavor to these guacamole deviled eggs!
How to Make Guacamole Deviled Eggs
STEP ONE: Place 12 eggs in a saucepan and cover with cool water. Place the saucepan over high heat, bring the water to a boil, then remove from the heat and leave covered for 15 minutes. After the time is up, remove the lid, pour out the hot water, and run the eggs under cool water.
STEP TWO: Remove the peels from the eggs and slice each one in half. Remove the yolks and place them in a medium-sized bowl.
STEP THREE: Add the avocado to the yolks and mash them together until smooth and creamy. Add in the remaining ingredients and mix well.
STEP FOUR: Fill each egg with a generous spoonful of the avocado mixture. Garnish with cilantro and tomato. Serve immediately or cover the eggs with plastic and refrigerate up to 8 hours before serving. Enjoy!
Tips for Success
- For a southwest flair, sprinkle chili powder or taco seasoning over the top of the eggs.
- If you don’t have lime juice, use lemon juice, but don’t skip out on this citrus component. It helps keep the guacamole from turning brown.
- Add a teaspoon of baking soda to the water to make boiled eggs easier to peel.
- The beautiful green filling makes these guacamole deviled eggs ideal for Easter Brunch or a Christmas party appetizer!
- Place the filling in a piping bag with a decorative tip and swirl it into the eggs for a visually appealing presentation!
Is Guacamole Good for You?
Guacamole is made from avocados, which are a nutrient-dense superfood! Avocados contain about 20 vitamins and minerals, and are high in fiber and monounsaturated fats (the good ones!) This makes guacamole a healthy choice for lowering cholesterol, reducing inflammation, managing blood sugar, and improving your gut biome. So, yes, guacamole is good for you, and these guacamole deviled eggs add some extra protein to an already good-for-you bite!
What’s the Best Way to Peel Hard-Boiled Eggs?
Peeling hard-boiled eggs can seem like a mystery; sometimes they gently peel to a clean, smooth finish, other times they’re reduced to a chopped-up, sloppy mess! But there is a tried-and-true method for cleanly peeling hard-boiled eggs. Take your eggs straight from the boiling water into an ice bath. Once cooled in the ice water, place each egg, one at a time, in a mason jar filled with water. Screw on the lid and shake. This gentle underwater shaking breaks away the peel, allowing you to slide a whole, smooth egg right out!
Other Deliciously Decadent Deviled Egg Recipes!
- Pesto Deviled Eggs
- Buffalo Chicken Deviled Eggs
- Bacon Jalapeno Deviled Eggs
- Mississippi Sin Deviled Eggs
- Halloween Pumpkin Deviled Eggs
*This post originally posted on 01/14/2016.
Equipment
Ingredients
- 12 large eggs
- 2 avocados pitted, peeled & chopped
- 1 plum tomato diced, plus more for garnish
- 1 tablespoon red onion peeled and diced
- 1 tablespoon cilantro chopped, plus more for garnish (optional)
- ½ jalapeno seeed and diced
- ½ lime juiced (about 1 tablespoon)
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Add the 12 eggs into a large pot and cover with water. Put the lid on the pot and place it on the stove over high heat. Bring the water to a boil. Then turn off the heat and set a timer for 15 minutes.
- Remove the lid from the pot and pour out the hot water. Run the eggs under cold water until they're cool enough to handle.
- Peel the eggs and cut them in half. Put the yolks into a medium mixing bowl. Place the white onto a deviled egg tray or serving platter. Set aside.
- Add the avocado to the yolks and mash until fairly smooth. Add the tomato, onion, cilantro, jalapeno, lime juice, and garlic powder. Stir to combine. Check the seasoning and add salt and pepper to your taste.
- Spoon the guacamole filling into the egg whites until filled. (see note) Garnish with a little cilantro and tomato. Cover and refrigerate until ready to serve, up to 8 hours.
Notes
- You can add up to a whole jalapeno, depending on how much pepper flavor you want. You can also leave in the seeds if you want your eggs spicier.
- I usually have about 1/4 of the guacamole mixture left over. You can either overfill the egg whites or enjoy the remaining filling as a snack. I like to eat it with a spoon, spread it on some toast, or add it to a southwest chicken salad.
fresh_as_daisies says
Really tasty, but definitely not a make-ahead. After the avocado starts to oxidize and turn brown, the eggs become really visually unappealing.
Aubrey Cota says
That’s true, I would have to say avocados can be a bit picky to work with.