Guacamole Deviled Eggs

Prep Time
Cook Time
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"A different twist on the picnic classic- not just guack in egg halves, but a blended mixture."

Original recipe yields 24 servings


  • Serving Size: 1 (38.8 g)
  • Calories 53.9
  • Total Fat - 3.9 g
  • Saturated Fat - 1.1 g
  • Cholesterol - 104.4 mg
  • Sodium - 68.6 mg
  • Total Carbohydrate - 1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.3 g
  • Protein - 3.7 g
  • Calcium - 17.4 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0 mg

Step 1

Peel eggs and halve.

Step 2

Put yolks in a bowl with avocado, vinegar, salsa, mayo, and salt and pepper.

Step 3

Mash with a fork or you can pulse it in a food processor.

Step 4

Spoon mixture into egg white cavities, or use a piping bag fitted with a large star tip.

Step 5

Garnish with jalapeno slices or black olive slices if you prefer.

Tips & Variations

  • Add about 30-40 to boil water and cook eggs, and cool them down if you are starting with uncooked eggs.
  • Use week-old eggs if you can, as really fresh eggs are the culprit in why some eggs don't peel well; as eggs age, the membrane inside shrinks away from the shell, making them easier to peel.



We love guacamole, so thought these were really good. The egg flavor is subtle. I would like to try them with the avocado in chunks.

review by:
(25 Aug 2017)