Guacamole Deviled Eggs Recipe
If you love creamy guacamole and classic deviled eggs, this Guacamole Deviled Eggs Recipe is the perfect little mash-up—bright, zesty, low carb, and just right for parties, holidays, or an easy healthy egg appetizer.
I’ve been making deviled eggs for years (like any self-respecting 50-something mom who’s been through her share of church potlucks), but this version has become the one my family asks for the most. These Mexican inspired deviled eggs start with simple hard boiled egg halves and get filled with a creamy guacamole filling that’s full of avocado, lime, cilantro, and a gentle jalapeño kick. They feel festive enough for game day and Cinco de Mayo, but light enough to count as a better-for-you snack on an ordinary Tuesday.
You know what? The first time I brought these guacamole eggs to a neighborhood party, the platter came back completely empty—and three people asked for the recipe before dessert hit the table. That’s always my little “data point” that a party appetizer recipe is a keeper.
Why You’ll Love This Guacamole Deviled Eggs Recipe
- Big flavor, simple ingredients – You get all the flavor of guacamole deviled eggs using pantry staples and fresh produce you probably already buy.
- Naturally low carb – This is a satisfying low carb snack that’s also gluten-free and grain-free.
- Protein + healthy fats – Eggs plus avocado give you a combo that actually keeps you full, not just “snacky.”
- Great make-ahead appetizer – Boil the eggs and prep most of the filling in advance, then assemble right before serving.
- Crowd-pleasing party appetizer recipe – Perfect for tailgates, potlucks, Easter, Cinco de Mayo, or any “bring a dish” moment.
- Fresher than mayo-heavy deviled eggs – The avocado deviled eggs filling tastes bright and fresh, not heavy.
- Easy to customize – Turn up the heat, make them milder, or add toppings like bacon, cotija, or pico de gallo.
- Kid- and adult-friendly – Keep the spice gentle, and most kids will happily eat this healthy egg appetizer.
Ingredients
Here’s everything you need to make this Guacamole Deviled Eggs Recipe. The list looks a little long, but it’s mostly seasonings and fresh add-ins that make the flavor pop.
For the eggs and filling:
- 12 large eggs – This gives you 24 deviled egg halves. Use the freshest you can find, but not too fresh; eggs a few days old peel a bit easier.
- 2 medium ripe avocados – Hass avocados work best; they should give slightly when gently squeezed.
- 3 tablespoons lime juice, freshly squeezed – About 1–2 limes; this keeps the avocado bright and adds that classic guacamole tang.
- 2–3 tablespoons finely minced red onion – Adds crunch and a little bite; you can use white onion or green onion if that’s what you have.
- 2 tablespoons chopped fresh cilantro – Use the leaves, not the thick stems, for a gentler flavor.
- 1 small jalapeño, seeded and finely minced – Adjust to taste; keep some seeds if you like more heat, skip entirely for a milder deviled eggs recipe.
- 2 tablespoons plain Greek yogurt or sour cream – I like whole-milk Greek yogurt for a little protein and creaminess.
- 1 small garlic clove, finely grated or pressed – Or 1/4 teaspoon garlic powder if you prefer.
- 1/4 teaspoon ground cumin – Warm, earthy flavor that really supports that Mexican inspired deviled eggs vibe.
- 1/2 teaspoon kosher salt, plus more to taste
- Freshly ground black pepper, to taste
For topping and garnish:
- 1–2 tablespoons finely diced tomato (Roma or cherry tomatoes work well)
- Extra chopped cilantro
- Smoked paprika or regular paprika, for color
- Crumbled bacon, cotija cheese, or sliced green onion (optional, for extra flair)
If you’re shopping, I’ve had good luck with Vital Farms eggs for nicely shaped yolks and consistent size, and I often grab Fage Greek yogurt because it’s thick and not too tangy.
Directions
-
Hard-boil the eggs.
Place the eggs in a single layer in a medium pot and cover with cold water by about an inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 11–12 minutes. This timing usually gives you firm, bright yellow yolks without that gray ring. -
Chill and peel.
Use a slotted spoon to transfer the eggs to a large bowl of ice water. Let them cool for at least 10–15 minutes. Cooling quickly helps the shells release more easily. Gently crack each egg on the counter, then peel under a thin stream of running water if you’re having trouble. -
Slice the eggs.
Pat the peeled eggs dry, then slice each one in half lengthwise. Carefully pop out the yolks and place them in a medium mixing bowl. Set the hard boiled egg halves on a plate or deviled egg tray. -
Mash the yolks.
Use a fork to mash the egg yolks until they’re mostly smooth. A few small bits are okay; they’ll blend more once you add the avocado and yogurt. -
Make the creamy guacamole filling.
Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the yolks. Add the lime juice, Greek yogurt (or sour cream), red onion, jalapeño, cilantro, garlic, cumin, salt, and pepper. Mash everything together with a fork, then switch to stirring with a spoon until the mixture is creamy and well combined. Taste and adjust salt and lime—this is your big flavor moment. -
Check the texture.
If the filling seems too thick or dry, stir in another teaspoon or two of lime juice or a spoonful of yogurt. If it feels too soft, you can mash in an extra hard-boiled yolk if you have one, or just chill the mixture for 10–15 minutes to help it firm up. -
Fill the egg whites.
You can spoon the guacamole egg mixture into the whites, or for a prettier presentation, scoop it into a piping bag (or a zip-top bag with the corner snipped) and pipe it in a swirl. Don’t be too fussy—homemade deviled eggs should look inviting, not perfect. -
Garnish.
Top each avocado deviled egg with a few tiny tomato pieces, a sprinkle of cilantro, and a light dusting of smoked paprika. If you’re using bacon or cotija, add that now too. Just a little on each egg goes a long way. -
Chill before serving.
Cover the tray loosely with plastic wrap and chill the guacamole deviled eggs for at least 30 minutes before serving. This lets the flavors marry and helps the filling set slightly so it’s easier to pick up and eat.
Servings & Timing
- Yield: 24 guacamole deviled egg halves (about 8–12 servings as an appetizer)
- Prep Time: 20–25 minutes (peeling time depends on your patience level!)
- Cook Time: 12 minutes for boiling the eggs
- Chill Time: 30 minutes
- Total Time: About 1 hour, mostly hands-off
Variations
- Extra-spicy guacamole eggs recipe: Add a pinch of cayenne and keep some jalapeño seeds, or swap in a serrano pepper.
- Bacon-lovers version: Stir crisp crumbled bacon right into the creamy guacamole filling and sprinkle more on top.
- Fiesta-style topping: Add a tiny spoonful of chunky salsa or pico de gallo on each egg just before serving.
- Dairy-free avocado deviled eggs: Skip the yogurt/sour cream and add a drizzle of olive oil for richness instead.
- Everything bagel twist: Replace the paprika with everything bagel seasoning for a fun, savory crunch.
- Smoky chipotle version: Stir in 1 teaspoon finely minced chipotle in adobo for smoky heat and a deeper color.
Storage & Reheating
These are best enjoyed fresh, but with a little planning you can absolutely make them ahead.
- Refrigerator: Store your guacamole deviled eggs in a single layer in an airtight container and refrigerate for up to 2 days. They’re still safe on day 3, but the avocado color and texture may start to change.
- Make-ahead tip:
- Boil and peel the eggs up to 3 days in advance and keep them in the fridge.
- Mix the filling up to 1 day ahead, press plastic wrap directly onto the surface to minimize browning, and store in the fridge.
- Fill and garnish the egg whites a few hours before serving for the freshest look.
- Freezer: Deviled eggs don’t freeze well; the egg whites turn rubbery and the avocado texture gets grainy.
- Reheating: No reheating needed—these are meant to be served chilled or at cool room temperature. If they’ve been in the fridge, let them sit out for 10–15 minutes before serving so the flavors come forward.
Notes
- On color and browning: The lime juice does a nice job slowing down avocado browning, but pressing plastic wrap right onto the surface of the filling is the real hero here. I’ve tested this a few times, and that simple step made the filling stay bright green overnight.
- Egg cooking “data point”: If you consistently get that gray ring around your yolks, your eggs are either cooking too long or cooling too slowly. The boil-cover-sit method plus an ice bath almost always fixes it.
- Texture tweaks:
- For an ultra-smooth, almost mousse-like filling, you can pulse the yolks and avocado in a mini food processor.
- For more classic guacamole texture, stick with a fork and leave a few small chunks.
- Salt at the end: Remember that cold foods often need a bit more salt than warm ones to taste fully seasoned. Always taste your creamy guacamole filling just before you start piping or spooning.
- Serving platter tip: If you don’t have a deviled egg tray, you can nestle the eggs on a bed of shredded lettuce, kale, or even tortilla chip crumbs to keep them from sliding around.
FAQs
1. How do I keep the avocado deviled eggs from turning brown?
Use plenty of fresh lime juice and press plastic wrap directly on the surface of the filling, then chill. Assemble as close to serving time as you reasonably can.
2. Can I make this Guacamole Deviled Eggs Recipe the night before?
Yes—boil, peel, and slice the eggs, and mix the filling the night before. Store everything well covered, then fill and garnish the hard boiled egg halves a few hours before your event.
3. Are these guacamole deviled eggs spicy?
They’re mildly spicy as written. If you’re serving kids or spice-sensitive guests, leave out the jalapeño, then offer chopped jalapeños or hot sauce on the side.
4. Can I use lemon instead of lime in the guacamole eggs recipe?
You can. Lemon will change the flavor slightly but still adds brightness and helps prevent browning. I recommend starting with a little less lemon and tasting as you go.
5. What can I use instead of Greek yogurt or sour cream?
You can use mayonnaise for a more traditional deviled eggs recipe flavor, or a splash of olive oil for a dairy-free version.
6. How long can these sit out at a party?
For food safety, try to keep them out for no more than 2 hours at room temperature. If it’s very warm, I like to keep the platter over a tray of ice.
7. Can I use already boiled eggs from the store?
Yes, pre-cooked peeled eggs from the refrigerated section are a solid shortcut for busy days. Just know the whites can be a bit more fragile, so handle them gently when slicing.
8. How do I transport these to a potluck without a mess?
Use a deviled egg carrier if you have one, or place the eggs snugly in a shallow dish lined with lettuce or a clean kitchen towel, cover tightly, and keep them level during the drive.
Conclusion
These Guacamole Deviled Eggs bring together the comfort of a classic deviled eggs recipe and the bright, fresh flavors of your favorite guacamole—protein-packed, low carb, and just plain fun to eat. Whether you’re planning a party appetizer recipe for a crowd or you just want a healthier snack for the week, this little mash-up works beautifully.
If you try this Guacamole Deviled Eggs Recipe, let me know how it went—leave a comment with your tweaks, or share what your guests thought. And if you enjoy these, you might like exploring more of my lighter, flavor-packed appetizers, from classic deviled eggs to baked nacho-style potato bites.
Guacamole Deviled Eggs
Ingredients
- 12 large eggs hard-boiled; makes 24 halves
- 2 medium ripe avocados Hass; should give slightly when gently squeezed
- 3 tablespoons lime juice freshly squeezed; plus more to taste
- 2 tablespoons red onion finely minced; or white or green onion
- 2 tablespoons fresh cilantro chopped; leaves only
- 1 small jalapeño seeded and finely minced; adjust to taste
- 2 tablespoons plain Greek yogurt or sour cream whole-milk Greek yogurt preferred
- 1 small garlic clove finely grated or pressed; or 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste
- freshly ground black pepper to taste
- 1 tablespoon tomato finely diced; Roma or cherry, plus more as desired
- extra chopped cilantro for garnish
- smoked paprika or regular paprika for garnish
- crumbled bacon optional, for garnish
- cotija cheese optional, crumbled, for garnish
- green onion optional, thinly sliced, for garnish
Instructions
- Place the eggs in a single layer in a medium pot and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then cover, turn off the heat, and let the eggs sit for 11–12 minutes, until the yolks are firm and bright yellow.12 large eggs
- Use a slotted spoon to transfer the eggs to a large bowl of ice water and cool for 10–15 minutes. Gently crack each egg on the counter, then peel, using a thin stream of running water if needed to help release the shells.12 large eggs
- Pat the peeled eggs dry, then slice each one in half lengthwise. Carefully pop out the yolks and place them in a medium mixing bowl. Arrange the egg white halves on a plate or deviled egg tray.12 large eggs
- Use a fork to mash the egg yolks until mostly smooth. A few small bits are fine; they will blend further with the avocado and yogurt.12 large eggs
- Cut the avocados in half, remove the pits, and scoop the flesh into the bowl with the mashed yolks. Add the lime juice, Greek yogurt or sour cream, red onion, jalapeño, cilantro, garlic, cumin, salt, and black pepper. Mash together with a fork, then stir with a spoon until creamy and well combined. Taste and adjust the salt and lime juice as needed.2 medium ripe avocados, 3 tablespoons lime juice, 2 tablespoons red onion, 2 tablespoons fresh cilantro, 1 small jalapeño, 2 tablespoons plain Greek yogurt or sour cream, 1 small garlic clove, 1/4 teaspoon ground cumin, 1/2 teaspoon kosher salt, freshly ground black pepper
- If the filling seems too thick or dry, stir in another teaspoon or two of lime juice or an extra spoonful of yogurt. If it seems too soft, mash in an extra hard-boiled yolk if you have one, or chill the mixture for 10–15 minutes to help it firm up.12 large eggs, 3 tablespoons lime juice, 2 tablespoons plain Greek yogurt or sour cream
- Spoon the guacamole filling into the egg white halves, or transfer it to a piping bag (or a zip-top bag with the corner snipped) and pipe it in for a neater look.
- Top each filled egg with a few tiny pieces of diced tomato, a sprinkle of cilantro, and a light dusting of smoked or regular paprika. Add crumbled bacon, cotija cheese, or sliced green onion if using.1 tablespoon tomato, extra chopped cilantro, smoked paprika or regular paprika, crumbled bacon, cotija cheese, green onion
- Cover the tray loosely with plastic wrap and chill the deviled eggs for at least 30 minutes before serving to let the flavors meld and the filling set slightly.
