Guacamole Deviled Eggs
These Guacamole Deviled Eggs combine classic deviled eggs with fresh, zesty guacamole—avocado, lime, cilantro, and jalapeño—for a light, creamy, protein-rich appetizer that’s perfect for parties, snacks, or potlucks.
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
Notes
Best served within 24 hours for the brightest color and flavor. To help prevent browning, use plenty of lime juice and press plastic wrap directly onto the surface of the filling or gently over the assembled eggs before refrigerating. For make-ahead: boil, peel, and slice eggs up to 2 days in advance (store whites and yolks separately); prepare the filling up to 6–8 hours ahead with plastic wrap pressed on the surface; fill eggs 1–2 hours before serving. Not recommended for freezing.
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