These guacamole deviled eggs are such a diverse spin on the traditional classic. I love the flavors of the homemade guacamole paired with the egg yolks it really makes this dish so different and fun! The avocado and tomatoes paired with bright citrus and cilantro really adds a freshness to the dish; plus the kick from the jalapeno and chili powder amplify the flavor all the more. If you want to really make an impressively different and delicious appy, this is the one.
Ingredients
Eggs – Large, hard boiled. Avocado – Medium. Lime Juice – I used freshly squeezed, you can also use store bought. Onion – I used a red onion, minced. Jalapeno – For a little kick! Minced. Tomato – Diced. Cilantro – Fresh, chopped. Salt and Pepper – To taste. Chili Powder – For garnish.
How To Make Guacamole Deviled Eggs
Ways To Make Hard Boiled Eggs
Traditional Hard Boiled Eggs Air Fryer Hard Boiled Eggs Instant Pot Hard Boiled Eggs
Tips
Cook the eggs in your instant pot for fast and easy hard boiled eggs!
Peeling Tips
How to serve
These guacamole deviled eggs are the perfect appetizer to serve at parties, get togethers, BBQs, even as a snack or grab and go breakfast/lunch! The chili powder adds such a nice flavor kick to the creamy guacamole and makes these eggs such a fan favourite.
Make them ahead of time
The beautiful thing about deviled eggs is that you can make them ahead of time! Typically, you can make deviled eggs up to 2 days in advance. But since we are using avocado I would say it’s best to either make these fresh or the night before. The trick is to keep the whites and the guacamole, egg yolk filling separate. Cover the egg white halves with plastic wrap and keep the filling sealed in an airtight container or resealable plastic bag with all the air squeezed out. When you are ready to serve, just fill your eggs and voila!
Leftovers
Store leftovers covered in plastic wrap or in an airtight container in the fridge. Leftover guacamole deviled eggs should be eaten within 3-4 days, but because of the avocado, the filling will turn a bit brown.
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title: “Guacamole Deviled Eggs” ShowToc: true date: “2024-09-23” author: “Maurice Richards”
I didn’t get into deviled eggs for a long time because most recipes I found included a lot of mayonnaise and mustard. I’m not a big fan of mayo and I use mustard very sparingly in my cooking, so the classic deviled eggs just didn’t appeal to me. I eat hard boil eggs and guacamole for breakfast often, and then it dawned on me one day that I could make a deviled egg version of it! The creaminess of the guacamole is just the right consistency for mixing with the egg yolks.
MASTERING MY MISTAKES / COOKING NOTES
To start off, you’ll have to boil some eggs. I’ve struggled with cooking the perfect boiled eggs for a long time—the kind where the shells just come right off the eggs by peeling. I’ve ruined so many of them. After experimenting with many methods for cooking hard boiled eggs, I realized that steaming is the most fool-proof method for easy-to-peel eggs. Instant Pot/Pressure Cooker Method: This is a method I learned from Michelle at Nom Nom Paleo. You can read her full tutorial here. For this method, I used my Instant Pot and this silicone steamer basket, which Michelle recommended. First, I poured a cup of tap water into the Instant Pot and placed the silicone basket inside. Then, I placed 6 large (refrigerated) eggs inside the basket. Finally, I locked the lid and set the Instant Pot on high for 6 minutes. The total cooking time for the eggs was actually between 16 to 20 minutes because it usually takes roughly 10 minutes for the Instant Pot to reach the right temperature. Once the timer is up, Michelle recommends manually releasing the pressure of the Instant Pot, taking the eggs out and submerging them into a bowl of ice water. I am quite forgetful, and I have left the eggs in the Instant Pot for 4 to 16 minutes before pulling them out. The eggs still tasted fine and the shells were very easy to remove. Stovetop Method: If you don’t have an Instant Pot, you can steam the eggs in a pot over the stove. This is a method that I learned from Simply Recipes. You can read Elise’s full tutorial here. Add about 2 cups of tap water into a pot and fit it with a steamer basket. Bring the water to boil, and then turn off the heat. Carefully place 6 large eggs into the steamer basket. Turn the heat back on to a medium and cook the eggs for about 12 to 14 minutes for fully cooked hard boiled eggs. Submerge the eggs in a bowl of ice water before peeling. Overall, this method worked quite well, but there were several times when the shells stuck onto the egg stubbornly. That’s when I decided to start using the Instant Pot to cook the eggs and I haven’t gone back to this stovetop method.
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