Avocado Guacamole Deviled Eggs

Here is my favorite guacamole deviled eggs recipe, combining classic deviled eggs with all the fresh flavors of guacamole – creamy avocado, lime juice, cilantro, jalapeño, and tomato.

These guacamole deviled eggs are always the first appetizer to disappear at our get-togethers. I love making them for parties because they’re way more interesting than regular deviled eggs, and I can prep them a few hours ahead. Plus, who doesn’t love guacamole?

What Kind of Avocado Should I Use?

Haas avocados are your best bet for guacamole deviled eggs because they have that creamy, buttery texture you need for a smooth filling. You’ll want to make sure your avocado is perfectly ripe – it should give slightly when you press on it, but not feel mushy. If your avocado is too firm, it won’t mash well, and if it’s overripe, it can taste off and have brown spots throughout. A good trick is to buy your avocados a few days ahead and let them ripen on your counter, then pop them in the fridge once they’re ready to slow down the ripening process until you’re ready to use them.

Options for Substitutions

These guacamole deviled eggs are pretty forgiving when it comes to swaps:

• Haas avocado: Any ripe avocado will work here, though Haas avocados are creamier. If your avocado is a bit firm, mash it really well to get that smooth texture you want for the filling.
• Lime juice: Lemon juice works just as well if that’s what you have on hand. The citrus keeps the avocado from browning and adds that tangy kick.
• Jalapeno: Not a fan of heat? Use bell pepper instead for crunch without the spice. Or if you want more kick, try serrano peppers – just use a bit less since they’re spicier.
• Cilantro: If you’re one of those people who thinks cilantro tastes like soap, swap it with fresh parsley or just leave it out completely.
• Red onion: Green onions or shallots make great substitutes and give a milder onion flavor. You can also use white or yellow onion if that’s what’s in your kitchen.
• Chile powder: Paprika, cayenne pepper, or even everything bagel seasoning work nicely as garnishes if you don’t have chile powder around.

Watch Out for These Mistakes While Cooking

The biggest mistake when making deviled eggs is not cooling your hard-boiled eggs completely before peeling them, which leads to torn egg whites and a frustrating prep experience – an ice bath for at least 10 minutes makes all the difference.

Once you’ve made your guacamole filling, don’t let it sit out too long before serving, as avocado oxidizes quickly and turns brown – a squeeze of extra lime juice on top can help slow this down if you need to prep ahead.

To avoid watery filling that won’t stay in the egg whites, make sure to drain any excess liquid from your diced tomatoes before mixing them in, and gently fold rather than vigorously stir to keep the texture creamy.

For the cleanest presentation, use a piping bag or a zip-top bag with the corner snipped off to fill your egg halves instead of spooning the mixture in.

What to Serve With Guacamole Deviled Eggs?

These guacamole deviled eggs are perfect for parties and gatherings, so I like to serve them alongside other finger foods and appetizers. They pair really well with tortilla chips and salsa, or you could set out a platter with veggies and ranch dip to keep the snacking theme going. If you’re making them for a cookout or barbecue, they’re great next to grilled chicken, pulled pork sliders, or even just a simple taco bar. For a lighter option, serve them with a crisp cucumber salad or some fresh fruit like watermelon and pineapple to balance out the richness of the eggs.

Storage Instructions

Store: These guacamole deviled eggs are best enjoyed fresh since avocado tends to brown pretty quickly. If you need to make them ahead, you can prep the egg whites and store them separately, then whip up the guacamole filling right before serving. They’ll keep in the fridge for up to 24 hours in an airtight container, but expect some browning on top.

Keep Green: To help prevent the avocado from turning brown, press plastic wrap directly onto the surface of the filling before refrigerating. A little extra squeeze of lime juice on top also helps slow down the oxidation. Just know they won’t look as pretty as when freshly made, but they’ll still taste great!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-600
• Protein: 28-32 g
• Fat: 36-42 g
• Carbohydrates: 10-13 g

Ingredients

For the eggs:

• 6 large eggs (I always use Eggland’s Best for brighter yolks)
• 1/4 teaspoon chili powder

For the guacamole filling:

• 5 oz avocado (ripe and slightly soft to the touch)
• 4 teaspoons lime juice
• 2 teaspoons red onion (finely minced into 1/8-inch pieces)
• 1 tablespoon jalapeno
• 2 tablespoons cilantro (freshly chopped for best aroma)
• 1 tablespoon tomato (seeded and diced into 1/4-inch pieces)
• 1/4 teaspoon garlic powder
• salt (I prefer Morton Kosher salt for better control)
• pepper to taste

Step 1: Hard Boil and Cool the Eggs

• 6 large eggs

Place 6 large eggs in a pot and cover with cold water by about an inch.

Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes.

Transfer eggs to an ice bath to stop the cooking process and cool completely, about 5 minutes.

This ensures perfectly cooked yolks with that bright yellow color and no gray-green ring around them.

Step 2: Prepare the Guacamole Mixture

• 5 oz avocado
• 2 egg yolks
• 4 teaspoons lime juice
• 2 teaspoons red onion, finely minced
• 1 tablespoon jalapeño
• 2 tablespoons cilantro, freshly chopped
• 1/4 teaspoon garlic powder
• salt to taste
• pepper to taste

While eggs cool, cut the avocado in half, remove the pit, and scoop the flesh into a bowl.

Peel and halve the cooled eggs, then gently remove 2 yolks and add them to the avocado.

Mash together until you reach a slightly chunky consistency—you want some texture, not a completely smooth paste.

Add the lime juice immediately to prevent browning, then fold in the minced red onion, diced jalapeño, and freshly chopped cilantro.

Season with garlic powder, salt, and pepper to taste.

I like to taste as I season because the lime juice and cilantro are already quite flavorful, so you don’t need much salt.

Step 3: Finish and Assemble

• guacamole mixture from Step 2
• 1 tablespoon tomato, seeded and diced
• egg white halves from Step 1
• 1/4 teaspoon chili powder

Gently fold the diced tomato into the guacamole mixture from Step 2, being careful not to over-mix and crush the avocado further.

Spoon or pipe the guacamole mixture generously into each egg white cavity from Step 1.

Dust the top of each filled egg with a light pinch of chili powder for color and a subtle heat.

I find it’s easier to dust the chili powder just before serving so it stays vibrant on top rather than absorbing into the filling.

Avocado Guacamole Deviled Eggs

Delicious Avocado Guacamole Deviled Eggs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 12 minutes mins

Servings 12 halves

Calories 550 kcal

Ingredients

  

For the eggs:

• 6 large eggs (I always use Eggland's Best for brighter yolks)
• 1/4 teaspoon chili powder

For the guacamole filling:

• 5 oz avocado (ripe and slightly soft to the touch)
• 4 teaspoons lime juice
• 2 teaspoons red onion (finely minced into 1/8-inch pieces)
• 1 tablespoon jalapeno
• 2 tablespoons cilantro (freshly chopped for best aroma)
• 1 tablespoon tomato (seeded and diced into 1/4-inch pieces)
• 1/4 teaspoon garlic powder
• salt (I prefer Morton Kosher salt for better control)
• pepper to taste

Instructions

 

• Place 6 large eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to stop the cooking process and cool completely, about 5 minutes. This ensures perfectly cooked yolks with that bright yellow color and no gray-green ring around them.
• While eggs cool, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Peel and halve the cooled eggs, then gently remove 2 yolks and add them to the avocado. Mash together until you reach a slightly chunky consistency—you want some texture, not a completely smooth paste. Add the lime juice immediately to prevent browning, then fold in the minced red onion, diced jalapeño, and freshly chopped cilantro. Season with garlic powder, salt, and pepper to taste. I like to taste as I season because the lime juice and cilantro are already quite flavorful, so you don't need much salt.
• Gently fold the diced tomato into the guacamole mixture from Step 2, being careful not to over-mix and crush the avocado further. Spoon or pipe the guacamole mixture generously into each egg white cavity from Step 1. Dust the top of each filled egg with a light pinch of chili powder for color and a subtle heat. I find it's easier to dust the chili powder just before serving so it stays vibrant on top rather than absorbing into the filling.