Here’s a fun twist on classic deviled eggs: Guacamole Deviled Eggs 🥑🥚
Creamy, flavorful, and perfect for parties or snacks.
Guacamole Deviled Eggs
Servings: 6–8 (12 halves)
Time: ~20 minutes
Ingredients
- 6 large eggs
- 1 ripe avocado
- 1–2 tsp lime juice
- 1–2 tbsp mayonnaise (optional for extra creaminess)
- 1 tsp finely chopped cilantro (optional)
- ¼ tsp garlic powder
- Salt & pepper to taste
- Optional toppings: diced tomato, smoked paprika, or chopped chives
Instructions
- Cook eggs
- Place eggs in a pot, cover with cold water, bring to a boil.
- Cover, turn off heat, and let sit 10–12 minutes.
- Cool in ice water and peel.
- Prepare filling
- Slice eggs in half lengthwise, remove yolks.
- Mash yolks in a bowl.
- Mash avocado and mix with lime juice, mayo, cilantro, garlic powder, salt, and pepper.
- Combine with yolks until smooth and creamy.
- Fill eggs
- Spoon or pipe the guacamole-yolk mixture into egg whites.
- Garnish
- Sprinkle with paprika, diced tomato, or chives. Serve immediately.
Tips & Variations
- For extra spice, mix in a little finely chopped jalapeño or hot sauce.
- Make them ahead: store filled eggs in an airtight container for a few hours, but garnish just before serving to keep fresh.
- Use a piping bag or zip-top bag with a corner cut off for fancier presentation.
I can also give a bacon-crumb guacamole deviled egg version for an extra savory kick.
Do you want me to do that?
