Guacamole Deviled Eggs

Have you ever tried Guacamole Deviled Eggs?  If you’re a guacamole and deviled egg lover (like me) these are a MUST-MAKE!  🙂

Sign up for my free email subscription and never miss a recipe.

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!

Enjoy!  🙂

Guacamole Deviled Eggs

---

• Author: Amy @ The Blond Cook
• Yield: 24 deviled eggs

Print Recipe

Pin Recipe

Ingredients

• 12 hard boiled eggs, peeled and sliced lengthwise
• 2 medium ripe avocados
• 2 tablespoons lime juice
• 3 tablespoons minced red onion
• ¼ cup sour cream
• 2 teaspoons freshly minced garlic
• ¼ teaspoon ground cumin
• 1 teaspoon kosher salt (more or less, to taste)
• ½ teaspoon freshly ground black pepper (more or less, to taste)
• Optional toppings:  fresh chopped cilantro, chili powder and/or sliced serrano peppers

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove yolk from hard boiled eggs and place in a medium bowl.  Mash yolk with a fork until crumbly.  Set aside.
2. Slice avocados in half lengthwise, remove pit and scoop out the flesh with a spoon into a small bowl.  Mash avocado with a fork.
3. Spoon mashed avocado into the bowl with the mashed yolks.  Drizzle as evenly as possible with lime juice.
4. Add red onion, sour cream, garlic, cumin, salt and pepper and stir well to combine.
5. 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).
6. Squeeze mixture into the egg whites.
7. Top with fresh chopped cilantro, chili powder and/or sliced serrano peppers.