Guacamole Deviled Eggs 🥑🥚 are a fun, fresh twist on classic deviled eggs—creamy avocado replaces (most or all of) the mayo, giving them a bright, zesty flavor.
Flavor & Texture
- Creamy: avocado + egg yolk
- Fresh & zesty: lime juice and cilantro
- Savory: garlic, onion, and a little salt
- Optional heat: jalapeño or chili powder
Guacamole Deviled Eggs Recipe (12 halves)
Ingredients
- 6 large eggs, hard-boiled and peeled
- 1 ripe avocado
- 1–2 tbsp lime juice (to taste)
- 1 tbsp finely chopped red onion
- 1 tbsp chopped fresh cilantro
- Salt & pepper to taste
- Optional: pinch of cumin or garlic powder
- Optional garnish: paprika, diced tomato, or jalapeño
Instructions
- Slice eggs in half lengthwise; remove yolks and place in a bowl
- Mash yolks with avocado until smooth
- Stir in lime juice, onion, cilantro, salt, pepper, and any optional spices
- Taste and adjust seasoning
- Spoon or pipe mixture back into egg whites
- Garnish and serve chilled
Tips & Variations
- Extra creamy: Add 1–2 teaspoons Greek yogurt or mayo
- Spicy version: Mix in minced jalapeño or a dash of hot sauce
- Chunky guac style: Fold in small avocado chunks at the end
- Make ahead: Prepare filling just before serving (avocado browns over time)
These are lighter than traditional deviled eggs, super colorful, and always a hit at parties or potlucks.
If you want, I can give a kid-friendly mild version or a loaded version with bacon and corn.
