Guacamole deviled eggs are a fiesta in your mouth! The best part is that they are not only tasty, but also nutritious. My whole family loves these eggs and they will be a regular on our menu for any occasion.
This recipe for Guacamole Deviled Eggs is a sponsored post for Eggland’s best. All opinions are my own.
When I find recipes that have a tex-mex twist I always have to try them out. I love a good tex-mex meal, but my husband loves it even more! I am fairly confident that one of the ways I speak his love language is cooking with jalepenos and guacamole.
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These guacamole deviled eggs are a healthy, fun and tasty twist to traditional deviled eggs. The addition of guacamole really spices up this dish and they are definitely “tex-mex lover” approved.
Obviously the tex-mex loving gene runs deep because my kids have never turned their noses up to anything that had to with guacamole. This recipe is great for the whole family and it’s an easy dish I can serve at the dinner table.
It’s so important to have at least one meal that we share together as a family. A meal shared brings us closer to each other and really strengthens our bonds.
Guacamole deviled eggs make a great meal idea for family dinners and get-togethers.
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In honor of National Family Meals Month™ in September, Eggland’s Best and the American Heart Association’s Healthy For Good™ movement are calling on families across America to take the Family Meals Pledge and commit to spending an additional “dozen” minutes around the table while enjoying nutritious meals together.
To learn more and sign up for the Eggland’s Best Family Meals Pledge, click here.
When I am making these guacamole deviled eggs I like to use Eggland’s best eggs. Eggland’s Best (EB) is the #1 branded egg in the U.S. and is an excellent source of vitamins D, B12, E, B5 and riboflavin. These eggs have six times more vitamin D, more than double the Omega-3s, 10 times more vitamin E and 25% less saturated fat than ordinary eggs. Eggland’s Best eggs stay fresher longer than ordinary eggs and that’s why I like to use them in all of my recipes.
Tips and Suggestions for making your own guacamole deviled eggs:
- Use ripe avocados. Make sure the avocados are really soft so that they will have a creamy texture when mixed in with the eggs.
- Don’t skimp on the lime juice. This is an important step in the recipe since lime juice will keep the avocado from browning too quickly.
- Don’t discard the egg yolks! No need to waste perfectly good food. Just chop it up for an egg salad or grate them and use them as a garnish for green veggies like asparagus.
- Use a plastic gallon zipper bag to make a “piping bag” . Just place the guacamole egg mixture into the bag and squeeze the contents into the bottom of the bag to one side. Let out all the air and zip it up. Cut one little snip in the corner of the bag and use this to squeeze out the guacamole egg mixture into the egg whites. So easy and easy to clean up!
- Make these for a Dr. Suess party or just a fun way to have “green eggs”. I think these are the perfect green eggs for sure. Top it with a sprinkle of diced ham and viola… green eggs and ham.
- Cook the eggs ahead of time. Cooked hard boiled eggs store well in the refrigerator for up to one week. Assemble the eggs with the rest of the ingredients when you are ready to serve them.
- Substitute the Jalapeño for other peppers. Want it spicier? Add habanero peppers or Serrano peppers. Want it less spicy? Try an Anaheim or poblano pepper.
- Serve as a side to salad. These would be perfect for a southwest style salad or simply served on a plate of greens.
I think this will be a big hit with everyone that tries them. Guacamole Deviled Eggs are so creamy and delicious. No one will ever miss the mayo and you get the added nutritional boost from the avocados. These should be at the top of your list when you need to come up with a tasty appetizer!
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- 9 large Eggland's Best Eggs
- 1 medium avocado, pitted and halved
- 2 Tbsp. fat-free sour cream
- 1 1/2 tsp. lime juice
- 1/3 cup seeded finely chopped Roma Tomato
- 1/4 cup scallions, chopped
- 1/4 tsp. salt
- 1/8 tsp. black pepper
- 1 tsp. jalapeno, chopped
- 1 bunch cilantro to garnish
- Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat.
- As soon as the water begins to boil, cover with a lid, remove the pot from the heat, and let eggs sit for 10 minutes.
- Drain water and transfer eggs to a bowl of cold water to cool.
- When the eggs are cool enough to handle, remove the shells.
- Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl (discard the other 7 or use them up in the suggestion I have above).
- Place the egg white halves onto a platter.
- Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl.
- Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
- Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions.
- Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
- Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.
Serving Size1 grams
Amount Per Serving Calories 71Unsaturated Fat 0g