Guacamole Deviled Eggs Recipe | Avocado Deviled eggs

Everyone knows the classic deviled eggs recipe— but what about Guacamole Deviled Eggs? Spice things up at your next family get-together with this heart-healthy avocado deviled eggs recipe. Eggland’s Best sponsored this post. All thoughts and reviews are my own.

Deviled eggs are an appetizer staple for potlucks, picnics and family gatherings. I always make the classic deviled eggs recipe because it’s so easy to make, but recently I came across a recipe for Guacamole Deviled Eggs on the Eggland’s Best website, and I knew I had to try them out. If there was anything better than classic deviled eggs it was avocado deviled eggs!

Sure enough, my family went crazy for Guacamole Deviled Eggs—and the easy recipe from Eggland’s Best is approved by the American Heart Association, too! I can’t wait to make Guacamole Deviled Eggs for our next family gathering because I know they’re going to be a hit!

Guacamole Deviled Eggs Ingredients:

• 9 Eggland’s Best Eggs*
• 1 medium avocado, pitted and halved
• 2 tablespoons fat-free sour cream
• 1 1/2 teaspoons lime juice
• 1/3 cup seeded finely chopped Roma Tomato
• 1/4 cup scallions, chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon jalapeno, chopped
• cilantro to garnish (optional)

*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. EB 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. Independent testing has also confirmed that Eggland’s Best eggs stay fresher longer than ordinary eggs. Learn more about EB eggs’ nutrition here.

How to Make Guacamole Avocado Deviled Eggs:

1. Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat.

2. 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.

3. Drain water and transfer eggs to a bowl of cold water to cool.

4. When the eggs are cool enough to handle, remove the shells.

5. Slice each egg in half lengthwise. Remove the yolks, adding just two whole egg yolks into a medium bowl and discarding the remaining seven egg yolks.

6. Place the egg white halves onto a platter.

7. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl.

8. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.

9. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions.

10. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.

11. 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.

5 from 1 vote

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Guacamole Deviled Eggs

Author: Stefanie Fauquet

Ingredients

• 9 Eggland's Best Eggs large
• 1 medium avocado pitted and halved
• 2 tablespoons fat-free sour cream
• 1 1/2 teaspoons lime juice
• 1/3 cup seeded finely chopped Roma Tomato
• 1/4 cup scallions chopped
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 teaspoon jalapeno chopped
• cilantro to garnish

Instructions

1. Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat.
2. 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.
3. Drain water and transfer eggs to a bowl of cold water to cool.
4. When the eggs are cool enough to handle, remove the shells.
5. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks.
6. Place the egg white halves onto a platter.
7. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl.
8. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
9. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions.
10. 10. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
11. 11. 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.

Eggland’s Best Family Meals Pledge

In honor of National Family Meals Month™ in September, Eggland’s Best (EB) and the American Heart Association have teamed up to help educate families on the importance of spending time together and eating healthy and nutritious meals. Eggland’s Best and the American Heart Association’s Healthy For Good™ movement are calling on families to take the Family Meals Pledge and commit to spending an additional “dozen” minutes together around the table— There’s a chance to instantly WIN a variety of prizes PLUS be entered for the GRAND PRIZE: $5,000 towards a family vacation!

To learn more and sign up for the Eggland’s Best Family Meals Pledge, click here.

Other Egg Recipes You Might Like:

• Egg Drop Soup Recipe
• Egg Foo Young Recipe
• Southwestern Eggs in a Basket