Have you ever tried Guacamole Deviled Eggs? If you’re a guacamole and deviled egg lover (like me) these are a MUST-MAKE! 🙂
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These deviled eggs with a creamy guacamole filling are amazingly (and surprisingly) delicious. To be honest, I was a little skeptical at first. I’ve seen them around on the web and decided to give these Mexican-inspired deviled eggs a try. AWESOME!
I just kept adding ingredients to the filling mixture until I got the taste like I liked it… savory, spicy (but not too much) while making sure the guacamole flavor wasn’t overpowering the egg yolks (so that you still know you’re eating a deviled egg!).
I used sour cream instead of mayonnaise (I normally use mayo making deviled eggs)… so they would have a lighter and fluffier consistency and flavor paired with the avocado… amazingly delicious!
- 12 hard boiled eggs, peeled and sliced lengthwise
- 2 medium ripe avocados
- 2 tablespoons lime juice
- 3 tablespoons minced red onion
- 1/4 cup sour cream
- 2 teaspoons freshly minced garlic
- 1/4 teaspoon ground cumin
- 1 teaspoon kosher salt (more or less, to taste)
- 1/2 teaspoon freshly ground black pepper (more or less, to taste)
- Optional toppings: fresh chopped cilantro, chili powder and/or sliced serrano peppers
- Remove yolk from hard boiled eggs and place in a medium bowl. Mash yolk with a fork until crumbly. Set aside.
- Slice avocados in half lengthwise, remove pit and scoop out the flesh with a spoon into a small bowl. Mash avocado with a fork.
- Spoon mashed avocado into the bowl with the mashed yolks. Drizzle as evenly as possible with lime juice.
- Add red onion, sour cream, garlic, cumin, salt and pepper and stir well to combine.
- Place yolk mixture in a piping bag or a plastic storage bag (if placing in a plastic storage bag, place in a corner of the bag and cut the corner tip off of the bag).
- Squeeze mixture into the egg whites.
- Top with fresh chopped cilantro, chili powder and/or sliced serrano peppers.