Guacamole Deviled Eggs are a healthy twist to the traditional deviled eggs. Made with the healthy guacamole ingredients such as avocado, onions, tomatoes, jalapeños, cilantro and lime juice, they are perfect for any diet. Enjoy as a snack or serve as an appetizer for your next gathering!
The idea of avocado filled deviled eggs is absolutely brilliant. We don't want to have all the egg yolks and love avocados, then why not make guacamole and fill in the deviled eggs. The spicy jalapeños make the “deviled” part in this recipe.
Avocados are already creamy (did you know they are called butter fruit in India?), which means you don’t need any mayonnaise. These avocado deviled eggs are delicious, and have a lovely green color!
These Low Carb Guacamole Deviled Eggs are perfect for Game Day, Cinco de Mayo, St Patrick's day and of course Easter!
Jump to:
What Are Deviled Eggs?
Deviled eggs, also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.
They are called deviled eggs because in the 18th century, the term “deviled” came to be used in reference to spicy or zesty food. They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties.
We are customizing the traditional deviled eggs to make then healthy with the addition of avocado to make Guacamole Deviled Eggs.
How To Make?
These Guacamole Deviled Eggs are made without any mayo, similar to my Avocado Egg Salad. They are healthy with the use of avocados and other ingredients to make guacamole. This makes this a keto low carb deviled eggs recipe.
Boil the eggs
To start off, boil the eggs. My favorite way to boil eggs is using the pressure cooker (or instant pot). They cook perfectly and can be peeled easily. Check out the recipe for perfect boiled eggs in the instant pot. You can also cook them on the stovetop. Check the stovetop boiled eggs recipe.
Gather the ingredients
I like to always gather all the ingredients and have them ready before starting to make a dish.
Peel/Slice the Eggs
Carefully peel the eggs, and slice then in half. Spoon out the egg yolks in a bowl. Place the egg whites onto a clean dry plate or platter.
As we are adding avocado, you can use half of the egg yolks in the filling. Or if you like skip the yolks all together and increase the amount of avocados.
Make the filling
Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in the bowl.
Mix the red onion, tomato, cilantro, sour cream, garlic, cumin, lime juice, and salt. Mash to make a smooth filling.
Adding the lime juice which helps add the tanginess and also saves the avocados from browning.
Mash and mix the filling. It is best to make this filling just before you’re ready to serve.
Oh...and if you have any leftover filling, spread it on toast for a wonderful breakfast!
Fill the Eggs & Garnish
Use a small ice cream scoop to fill the egg whites. Alternatively, use a piping bag to pipe the filling into the egg whites.
Make sure the pipe attachment that is large, so the onions and tomatoes can pass (also, dice them well). I used a ziplock bag and cut the top to add the filling.
Sprinkle each deviled egg with paprika. For garnish, I added a small piece of tortilla chip to each of the eggs.
That is all, this wonderful appetizer is ready to enjoy!
How Far Ahead Can I Make Deviled Eggs
Usually you can make the traditional deviled eggs one day before. However as we are using avocados in this recipe, I do not recommend making these guacamole deviled eggs ahead of time.
You can boil the eggs ahead of time (1-2 days before). But prepare the filling and fill into the egg halves in the day right before serving.
Enjoy these Guacamole Deviled Eggs a snack or serve as an appetizer for your next gathering!
Here are a few egg recipes you might enjoy:
Guacamole Deviled Eggs Recipe
Ingredients
- 6 Hard boiled Eggs
- 1 Avocado small
- ¼ cup Red onion finely diced
- ¼ cup Tomato finely diced
- 2 tbsp Cilantro chopped
- 1 tablespoon Sour cream
- 1 Jalapeño seeds removed and diced, reduce to half for less heat
- 1 clove Garlic minced
- ½ teaspoon Ground Cumin (Jeera powder)
- 1 tablespoon Lime juice
- ½ teaspoon Salt
Garnish
- ½ teaspoon Paprika
- 2 Tortilla chips optional, crushed into small pieces
Instructions
- Peel/Slice the Eggs: Carefully peel the eggs, and slice then in half lengthwise. Spoon out the egg yolks in a bowl. Place the egg whites onto a clean dry plate or platter.
- Make the filling: Remove half of the egg yolks and reserve for another use. Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in the bowl. Mix the red onion, tomato, cilantro, sour cream, garlic, cumin, lime juice, and salt. Mash to make a smooth filling.
- Fill the eggs: Use a small ice cream scoop to fill the egg whites. Alternatively, use a piping bag to pipe the filling into the egg whites.
- Garnish the eggs: Sprinkle each deviled egg with paprika. (optional) Add a small piece of tortilla chip to each of the eggs.
Notes
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Leave a Reply