Guacamole Stuffed Deviled Eggs (Print View)

Avocado and yolks blend for a vibrant filling, creating flavorful bites ideal for appetizers or snacks.

# Components:

→ Eggs

01 - 6 large eggs

→ Guacamole Filling

02 - 1 ripe avocado
03 - 2 tablespoons red onion, finely minced
04 - 1 small jalapeño, seeded and minced
05 - 1 tablespoon fresh cilantro, chopped
06 - 1 tablespoon lime juice, freshly squeezed
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
09 - 1 Roma tomato, seeded and finely diced

→ Garnish

10 - Smoked paprika, for dusting
11 - Extra cilantro leaves, for garnish

# Directions:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel eggs and slice in half lengthwise.
03 - Carefully remove yolks and place them in a medium bowl. Mash yolks with a fork until finely crumbled.
04 - Cut avocado, remove the pit, and scoop the flesh into the bowl with yolks. Mash together until smooth.
05 - Add minced red onion, jalapeño, chopped cilantro, lime juice, salt, black pepper, and diced tomato. Stir thoroughly until combined.
06 - Spoon or pipe the guacamole mixture into the egg white halves.
07 - Sprinkle the tops with smoked paprika and garnish with extra cilantro leaves. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • Every bite is creamy and tangy, with just enough spice to wake up your tastebuds.
  • It turns classic party food into a conversation starter—no one expects deviled eggs to be this fun.
02 -
  • If you rush the chilling step, the eggs will stick and tear—patience gives perfect halves.
  • Adding lime juice not only brightens flavor but keeps the avocado from turning brown, which I discovered after a color mishap.
03 -
  • If you can, use the freshest eggs available—the whites stay firmer and easier to work with.
  • Double the filling if you make extra eggs; leftover guacamole is perfect for toast.
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