Guacamole Stuffed Deviled Eggs (Print Version)

Eggs filled with avocado, lime, jalapeno, and spices—perfect for a fresh appetizer or savory snack.

# What You Need:

→ 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 fresh lime juice
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

# How To Make It:

01 - Arrange eggs in a saucepan and add enough cold water to cover. Heat over medium-high until boiling, then cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to an ice bath and let rest for 5 minutes. Peel and slice eggs lengthwise.
03 - Gently remove yolks and place in a mixing bowl. Mash yolks thoroughly with a fork.
04 - Halve avocado, remove the pit, and scoop flesh into the bowl. Mash avocado and yolks together until creamy.
05 - Add red onion, jalapeño, cilantro, lime juice, salt, black pepper, and diced tomato. Stir until evenly incorporated.
06 - Evenly spoon or pipe guacamole filling into each egg white half.
07 - Dust filled eggs with smoked paprika and add fresh cilantro leaves. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • The filling is so creamy and fresh, nobody will guess how simple it is to throw together.
  • It doubles up as both a clever party snack and a satisfying solo treat for afternoons when you crave something a bit special.
02 -
  • Piling in too much tomato or onion makes the filling watery, which I learned after one slippery disaster.
  • Covering the eggs with plastic wrap pressed directly against the guacamole will seriously slow down browning.
03 -
  • Shock the eggs in ice water right after boiling for the easiest peel and smoothest surface.
  • Piping the filling makes them look fancy with almost zero extra effort.
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