Ingredients
6 large eggs
1 ripe avocado
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1 tablespoon fresh lime juice
1 tablespoon finely chopped red onion
1 tablespoon finely chopped cilantro
1 tablespoon finely diced tomato (optional, seeds removed)
1 small garlic clove, minced or 1/4 teaspoon garlic powder
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
1/8 teaspoon cumin (optional, for extra flavor)
1 small jalapeño, finely minced (optional)
Optional Garnishes
Paprika
Extra chopped cilantro
Thin jalapeño slices
Crumbled bacon
Everything bagel seasoning
Tiny tomato pieces
Instructions
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a boil over medium-high heat. Once boiling, cover the pan, remove it from heat, and let the eggs sit for 10–12 minutes.
Cool and PeelTransfer the eggs to an ice bath for about 5 minutes to cool completely. Peel the eggs carefully.
Slice and Remove YolksSlice each egg in half lengthwise. Gently scoop the yolks into a medium bowl and set the egg whites aside on a serving tray.
Make the Guacamole FillingAdd the avocado, mayonnaise, Dijon mustard, lime juice, red onion, cilantro, tomato (if using), garlic, salt, pepper, cumin, and jalapeño (if using) to the bowl with the yolks. Mash and mix until smooth and creamy. Taste and adjust seasoning if needed.
Fill the Egg WhitesSpoon or pipe the filling into each egg white half. For a prettier presentation, transfer the filling to a piping bag or zip-top bag with the corner snipped off.
Garnish and Serve
Top with paprika, chopped cilantro, jalapeño slices, or your favorite garnish. Serve immediately or chill for 15–20 minutes before serving.
Notes
Cooking Tips
- Use ripe avocado: It should be soft enough to mash easily but not brown or stringy.
- Add lime juice right away: This helps keep the avocado filling bright and green longer.
- Dry the egg whites well: This keeps the filling from sliding around.
- Pipe for a cleaner look: The filling is soft, but piping gives them a polished, party-ready finish.
- Make close to serving time: Since avocado can brown, these are best served the same day.
- Keep chilled: Store in the fridge until ready to serve, especially for parties or holidays.
- Don’t overmix tomatoes: Too much moisture can make the filling loose.
Variations
- Spicy Guacamole Deviled Eggs: Add extra jalapeño, hot sauce, or cayenne pepper.
- Bacon Guacamole Deviled Eggs: Top with crispy bacon crumbles for extra savory flavor.
- Southwest Style: Add a pinch of taco seasoning and garnish with corn or black bean salsa.
- Greek Yogurt Version: Replace mayonnaise with plain Greek yogurt for a lighter option.
- Chunky Style: Mash the filling less if you like more texture, similar to chunky guacamole.
- Extra Creamy: Add a little more mayo or a spoonful of sour cream.
- No Onion Version: Skip the onion for a milder, smoother filling.
- Everything Bagel Twist: Sprinkle with everything bagel seasoning for a fun crunch.
- Keto-Friendly: Keep as written for a naturally low-carb appetizer.
- Fresh Herb Upgrade: Add parsley, chives, or dill along with the cilantro for more fresh flavor.
Storage
- Refrigerator: Store in an airtight container for up to 1 day for best freshness.
- Best Tip: Press plastic wrap gently against the surface of the filling if storing to help reduce browning.
- Freezing: Not recommended, as avocado and egg whites don’t freeze well.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 68
- Sugar: 0g
- Sodium: 82mg
- Fat: 5g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 3g