Guacamole Deviled Eggs

Every morning, a hardboiled egg stares me in the face for breakfast. I pop out the yolk, chomp into the rubbery white, and give a little wriggle as it goes down. I can’t stand it. Why? It is just so. so. bland.

But it’s good for me, right?

You’d think this would totally turn me off from eggs altogether, but man do I still love a deviled egg! And, in an unrelated note, guacamole… Unrelated until now!

I found it high time to have some fun with my boring boiled eggs. So, I skipped along a few favorite food blogs and uncovered this scrumptious idea from SkinnyTaste! Gotta love that Gina.

A mash-up of avocado, egg yolks, tomato, red onion, lime juice, and fresh cilantro stuffs these egg white appetizers. Delicious and pretty cute, to boot!

Mix up this tasty twist on a classic appetizer for your next get-together, or for an Easter party. These devilishly delish eggs are super easy to make, very nutritious, and everyone will think you’re a flippin’ genius!

They’re the perfect protein-packed snack for your little partygoers!

PrintPrint Recipe

Guacamole Deviled Eggs

Yield: Makes 24 filled egg halves


12 large eggs, hard boiled

1 medium avocado

Juice from 1/2 lime

1 teaspoon minced red onion

1 Tablespoon diced tomato

1 Tablespoon chopped fresh cilantro, plus more for garnish

Kosher salt and freshly ground pepper, to taste


Peel the hard boiled eggs and cut eggs in half lengthwise. Add two of the egg yolks to a medium bowl; discard the remaining yolks. Add avocado and mash with a fork or potato masher. Gently stir in lime juice, red onion, tomato, cilantro, salt and pepper. Adjust seasonings to taste.

Place egg halves on a platter and scoop guacamole evenly into each halve. Sprinkle with a little additional chopped cilantro and serve.


Adapted from SkinnyTaste


18 Responses to “Guacamole Deviled Eggs”

  1. #
    Julia {The Roasted Root} — March 28, 2013 @ 7:37 am

    No wayyyy! I’ve seen all sorts of deviled eggs but guacamole deviled eggs sounds like pure bliss! I loooove anything with avocado and your eggs look like such a nice spin on a delicious appetizer. I may just have to make some of these on Sunday!

  2. #
    Jennie @themessybakerblog — March 28, 2013 @ 7:43 am

    What a great idea! I love that you stuffed these with gauc. Yum!

  3. #
    Monet — March 28, 2013 @ 8:27 am

    These look delicious! What a unique way to serve deviled eggs. I can’t wait to see you next week! Thank you for sharing with me, sweet girl.

  4. #
    Cassie | Bake Your Day — March 28, 2013 @ 8:31 am

    Georgia, this is brilliant! I’m not a huge fan of deviled eggs like most people but I can get on board with guacamole deviled eggs. Great idea!

  5. #
    Jessica@AKitchenAddiction — March 28, 2013 @ 8:51 am

    You are genius! Love the idea of combining guacamole and deviled eggs!

  6. #
    Geni — March 28, 2013 @ 12:04 pm

    Georgia, these look so colorful, festive and DELICIOUS! What a great find. And gorgeous pics!

  7. #
    Liz — March 28, 2013 @ 5:13 pm

    These must be the BEST deviled eggs! Wonderful twist!

  8. #
    val — March 28, 2013 @ 8:05 pm

    This is perfect for a non mayo eating person like myself.

  9. #
    Valerie @ From Valerie's Kitchen — March 28, 2013 @ 8:16 pm

    I made noise just now when this page loaded and I saw that gorgeous photo up there at the top. Wow, do these look good. I am so craving deviled eggs and was just saying I need to make some on Sunday. Definitely Pinning and can’t wait to try this one Georgia!

  10. #
    Reeni — March 28, 2013 @ 8:59 pm

    Boring eggs no more! These look incredibly good Georgia!

  11. #
    Bree {Skinny Mommy} — March 28, 2013 @ 10:14 pm

    BRILLIANT! These look amazing!

  12. #
    Patty — March 29, 2013 @ 10:02 pm

    I can’t wait to try this recipe! These are so pretty -you have done deviled eggs proud;-)

  13. #
    Kiran @ — March 31, 2013 @ 10:33 pm

    Ha! Great minds think alike! I just made this delectables a week ago!! I know yours definitely tasted delish :)

  14. #
    ashley - baker by nature — April 1, 2013 @ 6:27 pm

    We have a ton of hard boiled eggs and avocados in the kitchen right now… hmmmmm!!!

  15. #
    Karen (Back Road Journal) — April 4, 2013 @ 8:31 am

    What a terrific idea! Perfect for the extra hardboiled eggs I have left from Easter.

  16. #
    Joe — April 10, 2013 @ 6:03 am

    They look fantastic and I’m sure they taste just as good as they look

  17. #
    Roberta Rella — May 19, 2013 @ 5:00 pm

    Love love love this! At 1st, saw the red and thought it was Lobster, not tomatoes, might be a nice twist with a splash of hot sauce

  18. #
    Susan — June 17, 2014 @ 1:50 pm

    Eating these as I’m typing. Did half a recipe, using two yolks instead of 1 for this split. Also pinched a of dry chipolte and dash of garlic salt. These are heaven. You’ll need supervision, tho, to keep from eating each one as you make it!!

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