These Guacamole Deviled Eggs are a tasty twist on a classic! With creamy avocado mixed into the egg yolk, they’re rich and flavorful, plus super easy to make.
Who knew deviled eggs could get even better? I love serving these at parties—everyone gets excited for that guacamole goodness! 🥑❤️
Whenever I make them, I can’t resist having a few for myself. They’re perfect for a snack or a fun appetizer, and they’re always a hit!
Key Ingredients & Substitutions
Eggs: Large eggs are standard for this recipe. If you’re looking for fewer calories, you can use egg whites only, but keep in mind they may not be as rich in flavor.
Avocado: Make sure your avocado is ripe—it should be slightly soft when you press it. If avocados are hard to find, you might try using store-bought guacamole, but fresh is always best!
Lime Juice: Fresh lime juice adds brightness. If you don’t have limes, lemon juice is a fine substitute for the zesty flavor.
Red Onion: While I like red onion for its mild flavor, green onions or shallots can work too. Just chop finely so it blends smoothly.
Jalapeño: For heat, the jalapeño can be omitted or replaced with a milder pepper like a bell pepper or omitted altogether for a milder taste.
How Do I Cook the Eggs to Get Perfectly Cooked Yolks?
Cooking eggs well can be tricky! The method here helps you achieve perfectly cooked yolks without the gray ring. Just remember a few simple steps.
- Start with cold water covering the eggs by an inch. This helps them heat evenly.
- Once boiling, turn off the heat and let the eggs sit covered. This allows gentle cooking without overcooking.
- Don’t skip the ice bath! It stops the cooking process and makes peeling easier.
With this method, you’ll get creamy yolks that are excellent for your guacamole filling! Enjoy making these delicious deviled eggs!
How to Make Guacamole Deviled Eggs
Ingredients You’ll Need:
For the Filling:
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon lime juice (freshly squeezed)
- 2 tablespoons finely chopped red onion
- 1 small jalapeño, seeded and finely chopped (optional for a bit of heat)
- 2 tablespoons fresh cilantro, chopped (plus extra leaves for garnish)
- 1/4 teaspoon cumin powder
- Salt and black pepper to taste
For Garnish:
- Smoked paprika, for garnish
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 20 minutes to chill in the refrigerator, totaling around 40 minutes. It’s a simple process with quick prep, so you can easily whip these up for parties or casual snacking!
Step-by-Step Instructions:
1. Cook the Eggs:
Start by placing your eggs in a saucepan and covering them with cold water by about an inch. Heat over medium-high until the water boils. Once boiling, take the pan off the heat and cover it. Let the eggs sit in the hot water for 12 minutes for perfectly cooked yolks!
2. Ice Bath Time:
After 12 minutes, drain the hot water and carefully transfer the eggs to a bowl filled with ice water. This cools them quickly and makes peeling a breeze! Let them cool for about 5 minutes.
3. Slice and Scoop:
Once the eggs are cool, peel them carefully. Slice each egg in half lengthwise and gently remove the yolks, placing them in a medium mixing bowl.
4. Mash the Avocado:
Now, cut the ripe avocado in half and scoop out the flesh into the bowl with the yolks. This is where the magic happens—add the fresh lime juice, red onion, jalapeño (if you’re feeling spicy!), chopped cilantro, cumin, salt, and pepper.
5. Combine and Mix:
With a fork or a masher, mix everything together until it’s smooth and creamy, but leave it slightly chunky for texture. Taste and adjust seasoning if needed!
6. Fill the Eggs:
Using a spoon or a piping bag, fill each egg white half with the guacamole yolk mixture. Go ahead and pile it high for that delicious look!
7. Garnish:
For a finishing touch, sprinkle a little smoked paprika on top of each stuffed egg and place a tiny leaf of cilantro for garnish. Beautiful!
8. Chill Out:
Finally, place the filled eggs in the refrigerator for at least 20 minutes before serving. This little cooldown helps the flavors meld together and makes them super tasty!
Now enjoy your fresh and creamy Guacamole Deviled Eggs as a delightful twist on the traditional appetizer. Perfect for gatherings or just a tasty snack at home!
Can I Use Hard-Boiled Egg Whites From Store-Bought Eggs?
Absolutely! If you’re short on time, you can use pre-cooked hard-boiled eggs. Just make sure they’re fresh and haven’t been sitting in the fridge too long.
What If I Don’t Have Jalapeños?
No problem at all! You can omit the jalapeños or replace them with a milder pepper, like red bell pepper, if you still want a little crunch without the heat.
How to Store Leftover Guacamole Deviled Eggs?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep in mind that the avocado may brown slightly, so try to eat them soon for the best flavor!
Can I Make These Eggs Ahead of Time?
Yes! You can prepare the filling a day in advance and store it separately in the refrigerator. Just fill the egg whites right before serving to keep them fresh and delicious!
