Name: Guacamole Deviled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 6 large eggs; 1 ripe avocado; 1 tbsp lime juice; 1 tbsp finely chopped red onion; 1 tbsp chopped fresh cilantro; 1/2 jalapeño, finely diced (optional); 1/4 tsp garlic powder; Salt and pepper, to taste; Paprika, for garnish; Extra chopped cilantro, for garnish

A fresh and flavorful twist on the classic appetizer, Guacamole Deviled Eggs combine the creamy richness of ripe avocado with the tangy zest of lime and the bold kick of jalapeño. I love making these for gatherings, holiday spreads, or even as a quick, protein-packed snack during the week. They bring together the best of both worlds—deviled eggs and guacamole—into one irresistible bite.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 large eggs

1 ripe avocado

1 tbsp lime juice

1/2 jalapeño, finely diced (optional)

1 tbsp finely chopped red onion

1 tbsp chopped fresh cilantro

1/4 tsp garlic powder

Salt and pepper, to taste

Paprika, for garnish

Extra chopped cilantro, for garnish

Directions

I place the eggs in a saucepan and cover them with water. I bring it to a boil, then cover, remove from heat, and let sit for 10–12 minutes.

Then I transfer the eggs to a bowl of ice water to cool for about 5 minutes before peeling.

I slice the eggs in half lengthwise and carefully remove the yolks.

In a bowl, I mash the avocado and yolks together until the mixture is smooth and creamy.

I stir in lime juice, red onion, cilantro, jalapeño (if I’m using it), garlic powder, salt, and pepper.

Next I spoon or pipe the guacamole mixture into the egg white halves.

I sprinkle paprika on top and garnish with a bit of extra cilantro before serving.

Servings and timing

Servings: 6 servings

Prep Time: 10 minutes

Cooking Time: 12 minutes

Total Time: 22 minutes

Calories per serving: 90 kcal

Variations

I sometimes swap the red onion for green onions if I want a milder flavor.

For extra spice, I add a dash of hot sauce or a pinch of cayenne.

If I want it extra creamy, I mix in a spoonful of Greek yogurt (note: this adds dairy).

When I’m short on jalapeños, I’ve used a bit of crushed red pepper instead.

For a smoky flavor, I sprinkle in a touch of smoked paprika instead of the regular kind.

Storage/Reheating

I keep leftover Guacamole Deviled Eggs in an airtight container in the fridge for up to 2 days. Since avocado browns over time, I like to press a piece of plastic wrap directly onto the surface of the filling before sealing the container. I don’t recommend freezing them, and I always serve them cold—no reheating needed.

FAQs

What can I do to keep the avocado from browning?

I make sure to add enough lime juice and store the eggs tightly covered. The acid helps slow down browning, and covering the filling surface with plastic wrap keeps out air.

Can I make these deviled eggs ahead of time?

Yes, I often prep the eggs and filling separately a day ahead and store them in the fridge. I fill the eggs just before serving for the freshest look.

Are Guacamole Deviled Eggs keto-friendly?

Absolutely. With no bread, sugar, or high-carb ingredients, these eggs are naturally low in carbs and perfect for keto.

Can I leave out the jalapeño?

Yes, I skip it when I want a milder taste. It’s totally optional and can be replaced with a dash of chili powder for less heat.

What do I serve with Guacamole Deviled Eggs?

I like pairing them with crunchy veggies, grilled meats, or as part of a larger appetizer spread at parties or game day events.

Conclusion

Guacamole Deviled Eggs are a fresh take on a classic that I can whip up in under 30 minutes. They’re full of flavor, simple to make, and fit a range of dietary needs. Whether I’m entertaining guests or just craving a savory snack, these are always a hit.

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