Guacamole Deviled Eggs Recipe
If you love the creamy richness of guacamole and the classic appeal of deviled eggs, then you are going to fall head over heels for these Guacamole Deviled Eggs. This delightful twist on a traditional favorite marries the zesty, fresh flavors of avocado, lime, and cilantro with the comforting texture of perfectly cooked eggs. Each bite bursts with bright color and layers of flavor that will make these deviled eggs the star at any gathering or a fun snack for yourself. The way the smooth avocado blends with the creamy yolks and tangy seasonings will have you reaching for just one more—trust me, they disappear fast!
Ingredients You’ll Need
This recipe keeps it simple but every ingredient plays an important role in creating the perfect balance of creaminess, zest, and spice. You’ll appreciate how fresh herbs and a hint of lime lift the guacamole flavor, while the eggs provide a satisfying base for this elegant appetizer.
- 6 eggs: The foundation of this recipe, hard-boiled eggs offer a firm yet tender base to hold the luscious filling.
- 1 avocado: Ripe and buttery, it adds rich, creamy texture and vibrant green color that makes this recipe unique.
- 2 1/2 tablespoons mayonnaise: This adds smoothness and a slight tang, helping bind the filling together perfectly.
- 1 teaspoon Dijon mustard: A subtle punch of flavor that brightens the filling with a little depth and complexity.
- 1 teaspoon cilantro, minced: Fresh cilantro provides a fragrant, herbaceous note that complements the guacamole essence.
- 1/4 teaspoon garlic powder: Adds a mellow garlic kick without overpowering the other flavors.
- 1/8 teaspoon chili powder: A touch of warmth and spice for a little extra excitement.
- 1/2 teaspoon lime juice: The acid cuts through the richness and keeps the avocado vibrant and fresh-tasting.
- Pinch of salt and pepper: Essential seasonings to enhance and balance all the flavors; adjust to your taste.
How to Make Guacamole Deviled Eggs
Step 1: Hard-boil the eggs
Begin by placing the eggs in a saucepan filled halfway with cold water. Make sure the water covers the eggs by about an inch. Turn the heat to medium-high and let the eggs cook for a full 20 minutes. This method ensures firm yolks that won’t crumble when you scoop them out.
Step 2: Cool and peel the eggs
Once cooked, run the eggs under cold water to stop the cooking process and cool them down. When they’re cool enough to handle, gently crack the shells on a flat surface and carefully peel them off without damaging the whites. Taking your time here means a nicer presentation later!
Step 3: Prepare the filling
Slice each egg in half lengthwise and remove the yolks, placing them into a medium bowl or food processor. Cut your avocado in half, remove the pit, and scoop the creamy flesh straight into the bowl with the yolks. Now add mayonnaise, Dijon mustard, half the minced cilantro, garlic powder, chili powder, lime juice, and a pinch of salt and pepper.
Step 4: Mix until creamy
Use a fork to mash everything together or pulse briefly in a food processor until you achieve a smooth, creamy consistency that’s easy to spoon or pipe. Taste and adjust seasoning—this is your chance to make the flavors pop exactly how you like them.
Step 5: Fill the egg whites
Using either a spoon or a piping bag, refill each egg white half with the luscious avocado yolk mixture. Be generous; the creamy filling is the real star here.
Step 6: Garnish and chill
Sprinkle each Guacamole Deviled Egg with a dash of paprika and cayenne pepper for a touch of color and subtle heat. Finish by garnishing with the remaining fresh cilantro. Chill the eggs until you’re ready to serve for the best flavor and texture.
How to Serve Guacamole Deviled Eggs
Garnishes
The finishing touches elevate your Guacamole Deviled Eggs from delicious to irresistible. Beyond paprika and cayenne, try adding a small slice of jalapeño, a sprinkle of finely chopped red onion, or even a few microgreens. These garnishes add intriguing textures and enhance the visual appeal, making your presentation pop.
Side Dishes
Guacamole Deviled Eggs shine as appetizers or snacks but pair beautifully with other fresh, light sides. Consider serving alongside a crisp garden salad, crunchy vegetable sticks, or a zesty salsa and chips platter. These combos keep your spread balanced and bursting with complementary flavors.
Creative Ways to Present
Think beyond the traditional platter. Arrange your Guacamole Deviled Eggs on a bed of mixed greens or colorful edible flowers for an inviting look. Alternatively, serve them in a hollowed-out avocado shell for a fun guacamole-inspired display that’s sure to wow your guests.
Make Ahead and Storage
Storing Leftovers
If you find yourself with any leftovers, keep them covered in an airtight container in the fridge. Because of the avocado, it’s best to enjoy them within 1 to 2 days to retain their creamy texture and vibrant color.
Freezing
Freezing Guacamole Deviled Eggs isn’t recommended as the avocado and mayonnaise mixture can become watery and lose its pleasant texture when thawed. For best results, make only the amount you plan to eat fresh.
Reheating
These deviled eggs are meant to be served chilled, so no reheating is necessary. Simply let them come to room temperature for about 10-15 minutes before serving if you took them out of the refrigerator.
FAQs
Can I use store-bought guacamole instead of making the filling?
You can, but homemade filling allows you to adjust the seasoning exactly to your taste and ensures a fresher, creamier texture that pairs perfectly with the eggs.
How do I know if my avocado is ripe enough?
A ripe avocado yields slightly when gently pressed and has darker skin. For this recipe, a perfectly ripe avocado ensures smooth and creamy filling.
What can I use instead of mayonnaise?
If you prefer, you can substitute mayonnaise with Greek yogurt for a tangier, lighter filling that still blends beautifully with the avocado and yolks.
Can I make Guacamole Deviled Eggs vegan?
To create a vegan version, try using plant-based egg alternatives and mayo, but keep in mind the classic texture and taste will vary significantly from traditional deviled eggs.
How do I prevent the avocado from browning in the filling?
The lime juice in the recipe helps prevent browning, so be sure to mix it in well. Also, serving the eggs shortly after preparation or chilling them properly minimizes discoloration.
Final Thoughts
These Guacamole Deviled Eggs are not just a dish but a celebration of flavors and textures that come together in perfect harmony. Whether you’re planning a party or looking for a fun twist on a familiar treat, this recipe will quickly become one of your favorites. Dive in, make it your own, and watch these crowd-pleasers disappear fast!
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Guacamole Deviled Eggs Recipe
- Total Time: 35 minutes
- Yield: 12 deviled egg halves 1x
- Diet: Low Lactose
Description
Guacamole Deviled Eggs are a creamy, flavorful twist on the classic deviled eggs recipe, combining the richness of avocado with a hint of lime and spices for a delicious appetizer or snack.
Ingredients
Eggs
- 6 eggs
Filling
- 1 avocado
- 2 1/2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon cilantro, minced
- 1/4 teaspoon garlic powder
- 1/8 teaspoon chili powder
- 1/2 teaspoon lime juice
- Pinch of salt and pepper, more as desired
Garnish
- Pinch of paprika
- Pinch of cayenne pepper
- Remaining cilantro for garnish
Instructions
- Boil the eggs: Fill a large saucepan with cold water halfway to fully cover the eggs. Place the eggs in the water and bring to a boil over medium-high heat. Cook for 20 minutes until hard-boiled.
- Cool and peel: Run the eggs under cold water to cool them down. Once cool to the touch, carefully crack the shells and peel them off gently to avoid damaging the eggs.
- Prepare egg whites and yolks: Slice the eggs lengthwise and gently remove the yolks, placing them into a medium bowl or food processor. Set the egg whites aside for filling.
- Prepare the avocado: Slice the avocado in half and remove the pit. Scoop the avocado flesh into the bowl with the egg yolks.
- Make the filling: Add mayonnaise, Dijon mustard, half of the minced cilantro, garlic powder, chili powder, lime juice, salt, and pepper to the yolks and avocado. Mash everything together thoroughly using a fork or food processor until smooth and creamy. Adjust salt and pepper to taste.
- Fill the egg whites: Refill each egg white half with the creamy avocado mixture, either spooning it in by the heaping spoonful or piping it for a decorative finish.
- Garnish and chill: Sprinkle the tops with a pinch of paprika and cayenne pepper, then garnish with the remaining cilantro. Chill the deviled eggs until ready to serve.
Notes
- Ensure eggs are fully cooled before peeling to avoid breaking the whites.
- For extra flavor, you can add finely chopped jalapeño to the filling.
- Use ripe but firm avocados for the best texture.
- These deviled eggs can be prepared a few hours ahead and kept refrigerated.
- Adjust spices to your preferred heat level.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Boiling and mixing
- Cuisine: American
Nutrition
- Serving Size: 2 deviled egg halves
- Calories: 120
- Sugar: 0.5g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 185mg
Keywords: guacamole deviled eggs, avocado deviled eggs, easy appetizer, party food, creamy deviled eggs
