Guacamole Stuffed Deviled Eggs (Printable)

Egg halves filled with guacamole, avocado, lime, and paprika for a flavorful appetizer.

# What you need:

→ Eggs

01 - 6 large eggs

→ Guacamole Filling

02 - 1 ripe avocado
03 - 2 tablespoons finely minced red onion
04 - 1 small jalapeño, seeded and minced
05 - 1 tablespoon chopped fresh cilantro
06 - 1 tablespoon freshly squeezed 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 - Fresh 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 stand for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel the eggs and slice them in half lengthwise.
03 - Gently remove egg yolks and place them in a medium mixing bowl. Mash yolks with a fork until finely crumbled.
04 - Halve, pit, and scoop the avocado 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. Mix thoroughly until the filling is well blended.
06 - Spoon or pipe the guacamole mixture evenly into the egg white halves.
07 - Dust with smoked paprika and garnish with cilantro leaves. Refrigerate until ready to serve.

# Expert Advice:

01 -
  • The guacamole filling is so creamy and flavorful, you&ll wish every deviled egg tasted this bright.
  • They come together quickly and always impress guests with their color and zing.
02 -
  • If you skip the ice bath, peeling becomes maddening and ruins the prettiness of the egg whites.
  • Cover the eggs with plastic wrap pressed directly on the filling—this prevents browning and keeps your deviled eggs fresh longer.
03 -
  • Always taste the filling before loading it—you can adjust salt and lime juice in seconds.
  • Piping the filling with a bag makes everything neater and a little more festive.
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