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Guacamole Deviled Eggs Recipe
If you love classic deviled eggs and creamy guacamole, this Guacamole Deviled Eggs Recipe is your new favorite mash-up—fresh, zesty, and perfect for parties, snacks, or a light, healthy appetizer.
I’ve been making deviled eggs for family gatherings since the ’90s (back when we were all still using fax machines and mayonnaise without reading the label), and this version has become the one that disappears first. These guacamole deviled eggs take everything you love about a traditional deviled eggs recipe and give it a bright, Mexican-inspired twist with avocado, lime, cilantro, and a gentle kick of jalapeño.
They’re an easy low carb snack, a fun healthy egg appetizer for game day, and a colorful addition to Easter, Cinco de Mayo, or any potluck where you want your plate to come home empty. You get the richness of hard boiled egg halves plus a creamy guacamole filling that feels indulgent but is loaded with protein, healthy fats, and fresh flavor.
You know what? They’re also a great “bridge” food—safe and familiar enough for picky eaters, but interesting enough for your foodie friends who’ve had every avocado deviled eggs variation under the sun.
Why You’ll Love This Guacamole Deviled Eggs Recipe
- Light and fresh flavor – Tangy lime, creamy avocado, and a hint of spice wake up the classic deviled eggs recipe.
- No oven needed – Great for hot summer days or busy holiday cooking when the oven is already full.
- Naturally low carb and keto-friendly – A satisfying low carb snack with protein and healthy fats that actually keeps you full.
- Great make-ahead party appetizer – Assemble a few hours ahead and bring to showers, potlucks, or game night.
- Healthier twist on a classic – Less mayo, more avocado; still rich and creamy without feeling heavy.
- Easy to customize – Turn them into smoky avocado deviled eggs, extra spicy guacamole eggs, or even dairy-free with simple swaps.
- Crowd-pleasing – Familiar ingredients, fun presentation; they look fancy but take just minutes of hands-on time.
- Budget-friendly – Eggs and avocados stretch a long way, especially for big gatherings.
Ingredients for Guacamole Deviled Eggs
Let’s talk ingredients first, because the magic of this guacamole eggs recipe really comes from simple, fresh components.
For the eggs:
- 12 large eggs – Use the freshest you can, but not too fresh; eggs that are a few days old peel more easily.
- 1 teaspoon kosher salt – For the cooking water; helps prevent cracking and seasons gently.
For the creamy guacamole filling:
- 2 medium ripe avocados – Soft to the touch but not mushy; Hass avocados work best.
- 3 tablespoons mayonnaise – I like avocado oil mayo, but regular or light mayo works too.
- 2 tablespoons plain Greek yogurt – Whole milk yogurt gives extra creaminess (can skip and add more mayo if preferred).
- 2 tablespoons fresh lime juice – About 1 lime; use fresh, not bottled, for bright flavor.
- 1–2 teaspoons Dijon mustard – Adds tang and depth without overpowering the guacamole taste.
- 2 tablespoons finely minced red onion – Or shallot for a milder flavor.
- 2 tablespoons finely chopped fresh cilantro – Add more if you’re a cilantro lover.
- 1 small jalapeño, seeded and minced – Adjust amount based on your heat tolerance.
- 1 small Roma tomato, seeded and finely diced – Optional, but adds color and freshness; remove the seeds so it doesn’t water down the filling.
- ½ teaspoon garlic powder – Gentle garlic flavor without raw garlic bite.
- ½ teaspoon ground cumin – Gives that warm, Mexican-inspired flavor note.
- ½ teaspoon kosher salt, plus more to taste
- ¼ teaspoon freshly ground black pepper
For topping and garnish:
- Smoked paprika or chili powder – For color and a little smoky flavor.
- Extra chopped cilantro – For sprinkling.
- Thin jalapeño slices, cherry tomato quarters, or crumbled cotija – Optional, but they make your avocado deviled eggs look party-ready.
- Lime wedges – For serving, especially if you’re making this as a party appetizer recipe.
Ingredient tips:
- Choosing avocados: They should give slightly when pressed near the stem, without feeling squishy. If the stem nub comes off easily and it’s green underneath, you’re good.
- Egg size matters: Large eggs are standard for this recipe. If you use extra-large eggs, you may have a bit less filling per egg half, so you can add an extra avocado or a splash more mayo.
- Heat level: For family events, I usually remove all jalapeño seeds. For a spicier version, leave some seeds in or add a pinch of cayenne.
Step-by-Step Directions
Let me walk you through how I make this Guacamole Deviled Eggs Recipe from start to finish. It’s straightforward, but a couple of small details make a big difference.
-
Boil the eggs.
Place the eggs in a single layer in a large pot and cover with cold water by about 1 inch. Add the teaspoon of salt. Bring to a gentle boil over medium-high heat, then once the water reaches a full boil, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes. -
Cool and peel the eggs.
After the time is up, use a slotted spoon to transfer eggs to a large bowl of ice water. Let them cool at least 10 minutes—this helps the shells release more easily. Gently crack each egg all over and peel under cool running water. -
Slice and separate.
Pat the eggs dry with a paper towel. Using a sharp knife, slice each egg in half lengthwise. Carefully pop the yolks into a medium mixing bowl, and arrange the hard boiled egg halves (the whites) on a platter or deviled egg tray. -
Mash the yolks.
Take a fork and mash the cooked yolks until they’re crumbly and fairly fine. This step helps you get that smooth, creamy guacamole filling later, so don’t rush it too much. -
Prep the avocado and mix the base.
Cut the avocados, remove the pits, and scoop the flesh into the bowl with the egg yolks. Add the mayonnaise, Greek yogurt, lime juice, and Dijon mustard. Mash and stir everything together until mostly smooth—some small avocado chunks are okay if you like a bit of texture. -
Add the flavor boosters.
Stir in the red onion, cilantro, jalapeño, tomato (if using), garlic powder, cumin, salt, and black pepper. Taste and adjust—add more lime for brightness, salt for flavor, or jalapeño for extra heat. The filling should taste slightly more seasoned than you think, because it will mellow once it’s in the egg whites. -
Chill the filling (optional, but helpful).
If you have time, cover the bowl and chill the mixture in the fridge for 20–30 minutes. This lets the flavors come together and firms up the mixture so it pipes more neatly. -
Fill the egg whites.
Spoon the filling into a piping bag fitted with a star tip (or just use a zip-top bag and snip off a corner). Pipe or spoon the guacamole mixture into each egg white half, mounding it a little higher than the rim. -
Add pretty garnishes.
Sprinkle the tops lightly with smoked paprika or chili powder. Add a tiny cilantro leaf, a thin jalapeño slice, or a crumb of cotija cheese on each one, if you like. -
Chill and serve.
Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving. This helps the flavors settle and keeps the guacamole deviled eggs nice and firm for your guests.
Servings & Timing
- Yield: 24 guacamole deviled eggs (24 stuffed halves)
- Prep Time: 20 minutes (peeling the eggs is the “slow” part)
- Cook Time: 10–12 minutes for boiling eggs
- Chill Time: 30–60 minutes (optional but recommended)
- Total Time: About 1 hour, mostly hands-off
Variations: Fun Twists on Guacamole Deviled Eggs
These Mexican inspired deviled eggs are already flavorful, but it’s easy to spin them in different directions:
- Extra smoky version: Add ¼ teaspoon smoked paprika and a pinch of chipotle powder to the filling for deep, smoky avocado deviled eggs.
- Bacon-lovers’ twist: Fold in 2–3 tablespoons of finely crumbled crispy bacon for a salty, crunchy surprise.
- Cheesy upgrade: Stir in 2 tablespoons finely grated sharp cheddar or pepper jack for a richer filling.
- Dairy-free version: Skip the Greek yogurt and use all mayo, or use a vegan mayo to make the recipe dairy-free.
- Everything bagel style: Sprinkle the tops with everything bagel seasoning instead of paprika for a fun brunch appetizer.
- Extra-bright citrus: Swap half the lime juice for fresh lemon juice for a slightly different, tangy profile.
Storage & Make-Ahead Tips
Because this is a fresh guacamole eggs recipe, storage timing does matter a bit.
- Refrigeration: Store the assembled guacamole deviled eggs in a single layer in an airtight container in the fridge. They’re best served within 24 hours for the brightest color and flavor.
- Preventing browning: The lime juice helps keep the avocado from browning, but you can also press plastic wrap gently against the top of the eggs before covering the container to limit air exposure.
- Make-ahead strategy: For parties, I like to:
- Boil, peel, and slice the eggs up to 2 days ahead (store the whites and yolks separately in the fridge).
- Prepare the filling up to 6–8 hours ahead, keeping it in an airtight container with plastic wrap pressed directly on the surface.
- Fill the eggs 1–2 hours before serving and keep chilled.
I don’t recommend freezing these; the texture of both eggs and avocado suffers once thawed.
Notes from My Kitchen
- Easy peeling trick: If you struggle with peeling, use an older carton of eggs and cool them fully in ice water; peeling under a thin stream of running water helps a lot.
- Texture control: For a very smooth filling, you can pulse the yolks, avocado, mayo, and yogurt in a small food processor, then stir in the onion, jalapeño, and tomato by hand.
- Kids vs. adults: When I make this as a family-friendly healthy egg appetizer, I leave out the jalapeño in half the batch and label the platter sides “mild” and “spicy.”
- Presentation tip: A simple deviled egg tray (you can find them at Target, Walmart, or Amazon) makes these much easier to transport and keeps them from sliding around.
- Flavor balance: Keep in mind that cold food tastes less salty, so season the filling while it’s still a little warm, then taste again right before filling and adjust if needed.
Frequently Asked Questions
Can I make this Guacamole Deviled Eggs Recipe the night before?
Yes, but for the best color, prepare the eggs and filling separately, then fill the egg whites the day you plan to serve them.
How do I keep the avocado from turning brown?
Use plenty of fresh lime juice, store the filling and finished eggs with plastic wrap pressed against the surface, and keep them well chilled.
Are these guacamole deviled eggs healthy?
They’re a high-protein, low carb snack with healthy fats from avocado, and you can adjust the mayo and yogurt amounts to fit your nutrition goals.
Can I skip the mayonnaise?
You can use all Greek yogurt instead, or replace the mayo with a mashed ripe avocado plus a bit more lime and salt, though the texture will be slightly less silky.
What if I don’t like cilantro?
Just leave it out or replace with a little flat-leaf parsley and extra green onion; the deviled eggs recipe will still taste delicious and fresh.
How spicy are these?
As written, they’re mild to medium; remove all jalapeño seeds for a gentle heat, or add extra jalapeño or a pinch of cayenne for a bolder kick.
Can I use pre-made guacamole instead of making the filling from scratch?
You can, but I suggest still mixing it with the mashed egg yolks and a bit of Dijon so it holds its shape better and tastes more like deviled eggs than plain guac.
What should I serve with these Mexican inspired deviled eggs?
They’re great with tortilla chips, fresh veggies, a taco bar, or alongside grilled chicken, fajitas, or a big salad for a lighter meal spread.
Conclusion
These guacamole deviled eggs bring together the comfort of classic deviled eggs and the fresh, zesty flavor of guacamole in one easy, party-ready bite. They’re creamy, colorful, naturally low carb, and just different enough to feel special without scaring off the “plain deviled eggs only” folks.
Give this Guacamole Deviled Eggs Recipe a try for your next gathering, and let me know how it went—leave a comment, share your favorite variation, or tell me if your plate came home empty like mine always does. And if you love these, you might also enjoy experimenting with my classic deviled eggs and spicy jalapeño deviled eggs for your next appetizer spread.
Guacamole Deviled Eggs
Ingredients
- 12 large eggs a few days old peel more easily
- 1 teaspoon kosher salt for cooking water
- 2 medium ripe avocados Hass, soft to the touch but not mushy
- 3 tablespoons mayonnaise avocado oil mayo, regular, or light
- 2 tablespoons plain Greek yogurt whole milk for extra creaminess; or use more mayo instead
- 2 tablespoons fresh lime juice about 1 lime; use fresh, not bottled
- 1 to 2 teaspoons Dijon mustard to taste
- 2 tablespoons red onion finely minced; or shallot for milder flavor
- 2 tablespoons fresh cilantro finely chopped; add more if desired
- 1 small jalapeño seeded and minced; adjust to taste
- 1 small Roma tomato seeded and finely diced; optional
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon freshly ground black pepper
- smoked paprika or chili powder for sprinkling on top
- extra chopped cilantro for garnish
- thin jalapeño slices, cherry tomato quarters, or crumbled cotija optional garnishes
- lime wedges for serving
Instructions
- Place the eggs in a single layer in a large pot and cover with cold water by about 1 inch. Add 1 teaspoon kosher salt. Bring to a gentle boil over medium-high heat. Once the water reaches a full boil, cover the pot, turn off the heat, and let the eggs sit for 10–12 minutes.12 large eggs, 1 teaspoon kosher salt
- Transfer the cooked eggs with a slotted spoon to a large bowl of ice water and cool for at least 10 minutes. Gently crack each egg all over and peel under cool running water.12 large eggs
- Pat the peeled eggs dry with paper towels. Slice each egg in half lengthwise. Carefully pop the yolks into a medium mixing bowl and arrange the egg white halves on a platter or deviled egg tray.12 large eggs
- Use a fork to mash the cooked yolks until they are crumbly and fairly fine for a smoother filling.
- Cut the avocados, remove the pits, and scoop the flesh into the bowl with the mashed yolks. Add mayonnaise, Greek yogurt, lime juice, and Dijon mustard. Mash and stir until mostly smooth, leaving a few small avocado chunks if you like some texture.2 medium ripe avocados, 3 tablespoons mayonnaise, 2 tablespoons plain Greek yogurt, 2 tablespoons fresh lime juice, 1 to 2 teaspoons Dijon mustard
- Stir in the red onion, cilantro, jalapeño, tomato (if using), garlic powder, cumin, salt, and black pepper. Taste and adjust seasoning with more lime juice, salt, or jalapeño as desired. The mixture should taste slightly more seasoned than you want the final eggs to be.2 tablespoons red onion, 2 tablespoons fresh cilantro, 1 small jalapeño, 1 small Roma tomato, 1/2 teaspoon garlic powder, 1/2 teaspoon ground cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper
- Cover the bowl and refrigerate the guacamole filling for 20–30 minutes to let the flavors meld and to firm it up for easier piping.
- Spoon the filling into a piping bag fitted with a star tip (or use a zip-top bag with a corner snipped off). Pipe or spoon the mixture into each egg white half, mounding it slightly above the rim.
- Sprinkle each deviled egg lightly with smoked paprika or chili powder. Garnish with extra chopped cilantro and, if desired, a thin jalapeño slice, cherry tomato quarter, or a few crumbs of cotija.smoked paprika or chili powder, extra chopped cilantro, thin jalapeño slices, cherry tomato quarters, or crumbled cotija
- Cover the tray loosely with plastic wrap and refrigerate for at least 30 minutes before serving. Serve chilled with lime wedges on the side.lime wedges
