Delicious Guacamole Deviled Eggs for a Flavorful Twist

Guacamole Deviled Eggs are a delightful twist on the classic deviled egg. Imagine biting into a creamy, flavorful filling where the richness of avocado meets the tangy zest of lime and the vibrant kick of jalapeño. marry me chicken pasta It’s like a fiesta in your mouth, and trust me, your taste buds will do the salsa.

Picture this: it’s Sunday brunch, friends gathered around the table, laughter echoing through the air, and someone serves these gorgeous Guacamole Deviled Eggs. Suddenly, everyone is fighting over the last one while you bask in your culinary glory! This dish is perfect for any gathering—be it a casual family get-together or an elegant dinner party. For more inspiration, check out this Strawberry Spinach Salad recipe.

I once brought these Guacamole Deviled Eggs to a potluck, and I swear I saw someone shed a tear over how good they were!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Hard-Boiled Eggs: Use large eggs for easy peeling; fresh eggs can be tricky when hard-boiled. easy peach cobbler dumplings.
• Ripe Avocado: Choose avocados that yield slightly to pressure for optimal creaminess.
• Lime Juice: Freshly squeezed lime juice adds brightness; bottled juice just doesn’t compare.
• Red Onion: Finely diced red onion gives a sweet crunch without overpowering flavors. For more inspiration, check out this Garlic Butter Green Beans recipe.
• Fresh Cilantro: Use chopped cilantro for freshness; if you’re not a fan, parsley works too!
• Jalapeño Pepper: Adjust based on your spice tolerance; remove seeds for less heat.
• Salt and Pepper: Essential for balancing flavors; taste as you go for the best results.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Hard-Boiled Eggs: In a pot, cover eggs with water and bring to a boil. Once boiling, cover and let sit off heat for 12 minutes before cooling in ice water.

Mash the Avocado Mixture: Halve ripe avocados and scoop them into a bowl. Add lime juice immediately to prevent browning. Mash until smooth but still slightly chunky.

Add Flavorful Ingredients: Stir in finely diced red onion, chopped cilantro, minced jalapeño, salt, and pepper into the mashed avocado until evenly combined.

Fill the Egg Whites: Cut cooled hard-boiled eggs in half lengthwise. Carefully remove yolks and mix them into the avocado mixture until smooth.

Spoon or Pipe Filling: Using a spoon or piping bag (because who doesn’t love showing off?), fill each egg white half with your glorious avocado mixture.

Garnish and Serve: Finish with extra cilantro or sliced jalapeños on top for flair. Serve immediately or refrigerate until ready to impress guests!

Embrace this recipe as your new go-to appetizer that will have everyone asking for seconds—maybe even thirds! Enjoy every delightful bite of these Guacamole Deviled Eggs at your next gathering! baked ham and cheese pinwheels.

Perfecting the Cooking Process

Start by hard boiling your eggs perfectly; then cool them down quickly to make peeling easier. While they cool, whip up your guacamole to ensure fresh flavors blend harmoniously.

Add Your Touch

Feel free to substitute lime juice with lemon juice for a different tang. You could also add diced tomatoes or jalapeños for an extra kick!

Storing & Reheating

Store any leftover guacamole deviled eggs in an airtight container in the refrigerator for up to two days. Avoid freezing as it alters the texture of both the eggs and guacamole.

Creating these delicious guacamole deviled eggs reminded me of my cousin’s wedding where everyone went wild over them! I realized then that a simple twist can turn a classic dish into something unforgettable.

FAQ

What makes guacamole deviled eggs different from regular deviled eggs?

Guacamole deviled eggs feature creamy avocado instead of traditional mayonnaise, offering a fresher taste.

Can I make guacamole deviled eggs ahead of time?

Yes, you can prepare them a few hours prior but store them covered in the fridge.

What can I serve with guacamole deviled eggs?

biscuit egg cups with bacon.

These delightful bites pair well with tortilla chips, fresh veggies, or even on their own!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Guacamole Deviled Eggs

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Mia Hanry
• Total Time: 27 minutes
• Yield: Makes 12 servings (24 egg halves) 1x

Print Recipe

Pin Recipe

Description

Elevate your appetizer game with these vibrant Guacamole Deviled Eggs. Creamy avocado meets zesty lime and a hint of jalapeño for a flavorful twist on the classic deviled egg. Perfect for brunch, parties, or casual get-togethers, these eggs will have your guests clamoring for more!

---

Ingredients

Scale 1x2x3x

• 6 large hard-boiled eggs
• 2 ripe avocados (about 1 cup mashed)
• 2 tbsp freshly squeezed lime juice
• ¼ cup finely diced red onion
• ¼ cup chopped fresh cilantro
• 1 small jalapeño pepper, minced (seeds removed for less heat)
• Salt and pepper to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the hard-boiled eggs by placing them in a pot, covering with water, and bringing to a boil. Remove from heat, cover, and let sit for 12 minutes. Cool in ice water.
2. Halve the cooled eggs lengthwise and remove yolks. In a bowl, mash yolks with avocados and lime juice until smooth but slightly chunky.
3. Stir in red onion, cilantro, jalapeño, salt, and pepper until well combined.
4. Fill each egg white half with the avocado mixture using a spoon or piping bag.
5. Garnish with extra cilantro or jalapeño slices if desired. Serve immediately or refrigerate until ready.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Appetizer
• Method: Boiling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 egg half
• Calories: 70
• Sugar: 0g
• Sodium: 60mg
• Fat: 5g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 93mg