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Homemade Guacamole Deviled Eggs photo

Guacamole Deviled Eggs

These Guacamole Deviled Eggs are a fun twist on a classic! Creamy avocado meets rich egg yolk for a flavorful appetizer.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 6 large Eggs
  • 1 medium Avocado
  • 3 teaspoons Lime Juice (fresh)
  • 1 tablespoon Red Onion (minced)
  • 1 tablespoon Jalapeño (minced)
  • 1 tablespoon Fresh Cilantro (chopped)
  • ½ teaspoon Salt (or to taste)
  • ¼ teaspoon Pepper (or to taste)
  • 1 tablespoon Tomato (diced)
  • Chili Powder (for garnish)

Equipment

  • Pot
  • Mixing bowl
  • Fork
  • Knife
  • Measuring spoons
  • Spoon
  • Serving platter

Method
 

Instructions
  1. Step 1: Boil the Eggs: Start by placing the eggs in a pot and cover them with cold water. Bring the water to a boil over medium heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.
  2. Step 2: Cool the Eggs: After 12 minutes, transfer the eggs to a bowl of ice water to cool for about 5-10 minutes. This will make peeling easier.
  3. Step 3: Peel the Eggs: Gently tap the eggs on a hard surface and peel off the shell under running water for easier removal.
  4. Step 4: Prepare the Filling: Cut the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the avocado, lime juice, red onion, jalapeño, cilantro, salt, and pepper to the bowl. Mash everything together until smooth and creamy.
  5. Step 5: Fill the Egg Whites: Using a spoon or piping bag, fill the hollowed egg whites with the guacamole mixture.
  6. Step 6: Garnish and Serve: Top each filled egg with a sprinkle of diced tomato and a dash of chili powder for a pop of color and flavor. Arrange them on a serving platter and enjoy!

Notes

  • These eggs are best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
  • Squeeze extra lime juice on top of the filling to prevent browning.
  • For a vegan option, use silken tofu mixed with avocado.