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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.
- 6 large eggs
- 1 medium avocado
- 3 tsp lime juice fresh
- 1 tbsp red onion minced
- 1 tbsp jalapeno minced
- 1 tbsp fresh cilantro chopped
- 1/4 tsp salt or to taste
- 1/2 tsp pepper or to taste
- 1 tbsp 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.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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