Guacamole Deviled Eggs
These Guacamole Deviled Eggs combine classic deviled eggs with creamy guacamole—bright, zesty, low carb, and perfect for parties, holidays, or a healthier snack.
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.
Notes
Yield: 24 guacamole deviled egg halves (about 8–12 appetizer servings). For dairy-free deviled eggs, skip the yogurt or sour cream and add a drizzle of olive oil instead. To slow avocado browning, use plenty of lime juice and press plastic wrap directly onto the surface of the filling before chilling. Store assembled eggs in a single layer in an airtight container in the refrigerator for up to 2 days.
Nutrition
Calories: 90kcal
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