Name: Guacamole Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 1 ripe avocado; 1 tbsp fresh lime juice; 1 tsp minced red onion; 1 tsp minced jalapeño (optional); 1 tbsp chopped cilantro; Salt and pepper to taste; Paprika or chili powder, for garnish; Optional toppings: diced tomato, extra cilantro

A zesty twist on a classic appetizer, Guacamole Deviled Eggs are a creamy, flavorful blend of hard-boiled eggs and ripe avocado. I like how they bring together the richness of egg yolks and the fresh, vibrant flavors of guacamole for a bite-sized snack that feels both indulgent and nourishing. They’re perfect for parties, brunches, or even as a quick high-protein snack during the day.

Why You’ll Love This Recipe

I love how these deviled eggs manage to be both creamy and refreshing at the same time. The avocado not only makes the filling smooth and rich, but also adds healthy fats and a bright green color that pops on any serving platter. These are naturally gluten-free, dairy-free, keto, and low-carb, making them a versatile option for different dietary needs. I also appreciate that they’re easy to customize and take less than 30 minutes to prepare.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

1 ripe avocado

1 tbsp fresh lime juice

1 tsp minced red onion

1 tsp minced jalapeño (optional for heat)

1 tbsp chopped cilantro

Salt and pepper to taste

Paprika or chili powder, for garnish

Optional toppings: diced tomato, extra cilantro

Directions

I start by placing the eggs in a pot and covering them with water. Once they reach a boil, I cover the pot, turn off the heat, and let them sit for 10–12 minutes.

After that, I drain the eggs and cool them in an ice bath or under cold running water. Once they’re cool enough to handle, I peel them and slice each egg in half lengthwise.

I gently remove the yolks and mash them in a bowl with the avocado, lime juice, red onion, jalapeño (if using), and chopped cilantro until the mixture is smooth.

I season the filling with salt and pepper to taste.

Then I spoon or pipe the guacamole mixture back into the egg white halves.

To finish, I sprinkle with paprika or chili powder and top with anything extra like diced tomato or cilantro.

I chill the eggs until they’re ready to serve.

Servings and timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories: 95 kcal per serving

Variations

I sometimes like to switch things up depending on what I have on hand. For extra richness, I add a spoonful of sour cream or Greek yogurt to the filling. If I’m craving something smoky, I mix in a bit of chipotle powder or smoked paprika. For a topping twist, crispy bacon bits or crumbled feta add a nice contrast in texture and flavor. I’ve even tried a version with diced mango for a sweet kick, which turned out surprisingly delicious.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since avocado browns quickly, I press a piece of plastic wrap directly onto the surface of the filling to help keep it fresh and green. I don’t recommend reheating these, but I do like to serve them slightly chilled or at room temperature for the best flavor and texture.

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FAQs

How can I keep the avocado from browning?

I make sure to use fresh lime juice in the filling, which helps slow down oxidation. I also store the eggs in an airtight container with plastic wrap pressed against the filling to minimize air exposure.

Can I make these deviled eggs ahead of time?

Yes, I often prepare the eggs and the filling separately a few hours ahead. I store the filling in a sealed bag with as little air as possible, then pipe it into the whites just before serving.

Are these deviled eggs spicy?

They don’t have to be. I include jalapeño for optional heat, but I leave it out if I’m serving these to guests who prefer a milder flavor.

Can I use lemon juice instead of lime?

Yes, I’ve swapped lime for lemon in a pinch and it still tastes great. Lime gives a slightly more traditional guacamole flavor, but lemon adds a nice brightness too.

What’s the best way to mash the filling?

I usually use a fork for a chunkier texture or a mini food processor when I want a super smooth and creamy result.

Conclusion

Guacamole Deviled Eggs are a delicious and nutritious twist on a party classic. I love how easy they are to make and how well they fit into so many different eating styles. Whether I’m hosting a brunch, packing a snack, or just want something quick and satisfying, these creamy, flavor-packed bites always hit the spot.

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