Avocado Deviled Eggs – Guacamole Deviled Eggs

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Avocado Deviled Eggs – When I first spotted these green deviled eggs I was skeptical but, it’s Guacamole Deviled Eggs for the win with today’s deviled egg appetizer recipe! If you are hosting a brunch, dinner or just have hard boiled eggs you want to elevate this might just become your go to appetizer recipes for avocado deviled eggs. 

I think you will love these deviled eggs bite after bite. 

 If you can’t muster up trying this avocado deviled egg recipe, pop over to see all our easy recipes. But, honestly I think you should try making them. They are the perfect appetizer for an Easter brunch, Mother’s day brunch dinner parties, a get together, back yard barbecue and even Cinco de Mayo. Not to mention using left over hard boiled eggs up. 

Avocado Deviled Eggs

If you haven’t made your deviled eggs already you will want to hard boil 9-12 eggs and let them cool. For this recipe I used 12. If you use less reduce the amount of cooked egg yolk. 

How to Hard Boil Eggs

1. Start with a pot of cold water
2. Gently add your eggs into the pot of water and make sure they are submerged
3. Bring the water up to a gentle boil, then shut off the heat 
4. Let the eggs stay in the boiled water 12 minutes
5. Take the pot and run cold water over your eggs
6. Remove the shells from the eggs
7. Rinse off

Guacamole Deviled Eggs 

Ingredients 

1. a dozen eggs (9 hard boiled eggs)

2. avocado (peeled, pitted and sliced)

3. 1 jalapeno (seeded, which reduces the heat)

4. green onion (minced)

5. tomato (seeded and chopped)

6. cilantro (minced) and for garnish

7. 1 lime 

8. sour cream (or reduced fat sour cream)

9. salt, pepper

How to make Avocado Deviled Eggs 

Step 1 

Wash, pat dry, mince, and chop all your fresh veggies and set to side in small bowls measured out. 

Step 2

Cut your hard boiled eggs in half. Take out the yolk and set to into a bowl. (Use 2 for the recipe, discard or save the rest for traditional deviled eggs) Peel, pit, and slice your avocado and add it to the bowl. 

Guacamole Deviled Eggs

Step 3

Mash your avocado and deviled eggs together. 

Step 4 

Add in sour cream and half of your lime juice. And mix well. If it seems too thick add the rest of your lime juice, adjusting as needed. You want a creamy texture, not dry, not wet. 

Step 5 

Add the rest of the ingredients and  

mix well until smooth and creamy. Add more lime only if needed. 

Step 6 

1. Grab a zip lock storage bag, snip the corner edge at the bottom of the bag or use a piping bag.
2. Fill your piping bag and pipe the guacamole mixture into the emptied hard boiled eggs.
3. Repeat the process until your deviled eggs are completely filled.
4. Garnish when done (optional)  

It’s that simple! Now you have your avocado deviled eggs. 

When ready to serve place your eggs on a hard boiled egg serving dish or other appetizer tray. 

(Reminder) Keep chilled until serving time. 

Also, I like using a deviled egg storage container. It’s great for in the fridge or taking the deviled eggs to pot lucks, friends, back yard barbecues and picnics… 

Enjoy! 

Print the recipe for deviled eggs

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Yield: 24

Avocado Deviled Eggs - Guacamole Deviled Eggs

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Avocado Deviled Eggs - it's Guacamole Deviled Eggs for the win with today's deviled egg appetizer recipe! If you are hosting a brunch, dinner or just have hard boiled eggs you want to elevate this might just become your got to appetizer recipe for avocado deviled eggs. I think you will love these deviled eggs bite after bite. 

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Ingredients

• a dozen eggs - 12 hard boil eggs and cool before starting
• 1 avocado (peeled, pitted and sliced)
• 1 jalapeno (seeded, which reduces the heat) use about 1-2 teaspoons depending on preference of prepared jalapeno.
• 1/4 cup green onion (minced)
• 1/3 cup tomato (seeded and chopped finely)
• 1- 1/2 - 2 tsp. lime juice from one lime (add 1 tsp. and see if rest)
• 2 tablespoons sour cream (or reduced fat sour cream)
• salt, pepper to taste (about 1/4 tsp salt and up to 1/2 tsp. black pepper)
• optional dash of garlic powder
• Garnish with cilantro (minced or finely chopped) and optionally a dash of Paprika

Instructions

How to make avocado deviled eggs

1. Wash, pat dry, mince and chop all your fresh veggies and set to the side in small bowls measured out.
2. Cut your hard boiled eggs in half. Take out the yolk and set to into a bowl. (Use 3-4 cooked yolks for the recipe, discard or save the rest for traditional deviled eggs)
3. Peel, pit, and slice your avocado and add it to the bowl. 
4. Mash your avocado and deviled eggs together. 
5. Add in sour cream and half of your lime juice. And mix well. If it seems too thick add the rest of your lime juice, adjusting as needed. You want a creamy texture, not dry, not wet. 

Add the rest of the ingredients an mix together until well blended. Then pipe into your hard boiled eggs.

1. Grab a zip lock storage bag, snip the corner edge at the bottom of the bag or use a piping bag.
2. Fill your piping bag and pipe the guacamole mixture into the emptied hard boiled eggs.
3. Repeat the process until your deviled eggs are completely filled.
4. Garnish when done with cilantro and a dash of paprika (optional but, looks so pretty)  
5. It's that simple! Now you have your avocado deviled eggs. 
6. Keep covered in the refrigerator until ready to serve.

Notes

Adapted from this recipe for guacamole deviled eggs

Recipe Notes

1. If you haven't made your deviled eggs already you will want to hard boil 9-12 eggs and let them cool. For this recipe I used 12 hard boiled eggs. If you use less reduce the amount of cooked egg yolk in the recipe to 2.
2. Make sure you prepare your hard boiled eggs and cool them prior to starting.
3. If your avocados are small grab multiple ones. My avocado was large. 1 very large or 2 medium- large will be perfect for the recipe.
4. Allow yourself time to pipe the eggs and clean up.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 89Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 187mgSodium 116mgCarbohydrates 2gFiber 1gSugar 1gProtein 7g

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