Guacamole Deviled Eggs Recipe
Guacamole Deviled Eggs are a healthy twist to the traditional deviled eggs. Enjoy as a snack or serve as an appetizer for your next gathering!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
- 6 Hard boiled Eggs
- 1 Avocado small
- 1/4 cup Red onion finely diced
- 1/4 cup Tomato finely diced
- 2 tbsp Cilantro chopped
- 1 tbsp Sour cream
- 1 Jalapeño seeds removed and diced, reduce to half for less heat
- 1 clove Garlic minced
- 1/2 tsp Ground Cumin (Jeera powder)
- 1 tbsp Lime juice
- 1/2 tsp Salt
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.
Boiling eggs: Boil the eggs on the stovetop or in the instant pot. My preferred method is instant pot for perfect easy-peel boiled eggs.
Tip: For a pro look, scoop the guacamole into a piping bag or ziploc bag. Use scissors to carefully snip a side corner and squeeze guac through the corner.
Calories: 73kcal | Carbohydrates: 2g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 93mg | Sodium: 132mg | Potassium: 124mg | Fiber: 1g | Vitamin A: 245IU | Vitamin C: 4.2mg | Calcium: 16mg | Iron: 0.5mg