Guacamole Deviled Eggs
Guacamole Deviled Eggs - a classic recipe with a twist. Perfectly hard boiled eggs stuffed with a bright and flavorful guacamole, garnished with a sprinkle of chili powder and cilantro.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Appetizer
Cuisine: American
Keyword: deviled eggs, guacamole deviled eggs
Servings: 12
Calories: 64kcal
- 6 large eggs
- 1 medium avocado
- 3 teaspoon lime juice fresh
- 1 tablespoon red onion minced
- 1 tablespoon jalapeno minced
- 1 tablespoon fresh cilantro chopped
- ¼ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 1 tablespoon tomato diced
- chili powder for garnish
Cook and Peel the eggs - Cook the eggs, and cool. Once the hard boiled eggs have cooled, peel.
Cut and Remove Yolks - Cut the eggs in half horizontally, and spoon out the egg yolks to a bowl.
Making Filling - In a bowl, mash the avocado with a fork. Add the egg yolks, lime juice, red onion, jalapeno, cilantro, tomatoes, salt, pepper, and mix well. Taste for seasoning and adjust to taste.
Assemble and Serve - Scoop heaping spoonfuls of the guacamole into the 12 halved egg whites. Sprinkle with a little chili powder and arrange on a platter. Serve.
- Store leftovers covered in plastic wrap or in an airtight container in the fridge. Leftover guacamole deviled eggs should be eaten within 3-4 days, but because of the avocado, the filling will turn a bit brown.
Serving: 1serving | Calories: 64kcal | Carbohydrates: 2g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 85mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg