If you love the creamy tang of guacamole and the timeless charm of deviled eggs, you’re in for a treat. This Guacamole Deviled Eggs Recipe takes two crowd-pleasers and marries them into one irresistible appetizer: silky mashed egg yolks blended with bright avocado, lime, and a hit of spice. It’s perfect for brunch, potlucks, game day, or an elegant party platter. Below you’ll find everything you need: ingredient lists, step-by-step instructions, professional tips, smart variations, make-ahead advice, troubleshooting, and serving suggestions — all written to help you master this dish with confidence.

Why this Guacamole Deviled Eggs Recipe works

At its heart, deviled eggs are about balance: creamy richness from the yolk, acid to brighten, salt to amplify flavour, and a textural or visual flourish on top. Adding guacamole-style avocado brings freshness and a modern twist while keeping that familiar, comforting deviled-egg structure. The avocado tames the richness of the yolk and the lime + jalapeno introduce acidity and heat — a perfect balance that keeps each bite exciting.

Recipe Snapshot

• Yield: 24 halves (12 large eggs)
• Prep time: 20–30 minutes (active)
• Cook time: 12–15 minutes (for boiling) + chilling
• Total time: ~1 hour (including chilling for eggs)
• Skill level: Easy–Intermediate

Ingredients

These measurements are scaled for 12 large eggs (24 deviled egg halves). They make a well-balanced guacamole deviled filling — creamy, tangy, and slightly spicy. Adjust salt and heat to taste.

Main ingredients

• 12 large eggs
• 3 medium ripe avocados (about 1½–2 cups mashed)
• 2 tablespoons fresh lime juice (about 1 lime)
• 2 tablespoons mayonnaise (optional but lends silkiness)
• 2 tablespoons plain Greek yogurt or sour cream (optional, for tang and stability)
• 1 small jalapeño, seeded and finely minced (keep seeds if you want more heat)
• 2 tablespoons red onion, very finely minced
• 2 tablespoons fresh cilantro, chopped (optional if you dislike cilantro)
• 1 garlic clove, minced or pressed
• ½ teaspoon ground cumin (optional, warm undertone)
• 1 teaspoon kosher salt (adjust to taste)
• ¼ teaspoon freshly ground black pepper

Garnishes (choose 1–3)

• Smoked paprika or sweet paprika, a light dusting
• Thinly sliced radish for crunch and color
• Crispy bacon bits (3–4 slices, cooked crisp and chopped)
• Crumbled cotija or feta cheese (1–2 tablespoons)
• Micro cilantro or cilantro leaf
• Tiny corn chips or crushed tortilla chips for textural contrast
• Pickled jalapeño slice or a dot of sriracha for heat

Equipment you’ll want

• Large pot for boiling eggs
• Bowl for ice bath
• Mixing bowls
• Fork or potato masher (or small food processor for ultra-smooth filling)
• Piping bag (or sandwich bag with corner snipped) and a piping tip (optional)
• Small spoon or melon baller for scooping yolks
• Zester or microplane (for lime zest, optional)

Step-by-step Method

Follow these steps for reliably tender whites and perfectly textured guacamole deviled filling.

1. Hard-cook the eggs (foolproof method)

1. Place 12 large eggs in a single layer at the bottom of a large pot. Cover with cold water by about 1 inch.
2. Put the pot over medium-high heat and bring to a rolling boil.
3. As soon as the water reaches a full rolling boil, remove the pot from heat, cover with a tight lid, and let the eggs steep in the hot water for 10–12 minutes for large eggs. (If your eggs are extra-large, lean toward 12 minutes; for medium eggs, 9–10 minutes.)
4. Prepare an ice bath (large bowl filled with ice and cold water). When time is up, transfer the eggs immediately to the ice bath to stop cooking. Chill for at least 5–10 minutes.

Pro tip: Start with room-temperature eggs if you have time — they’re less likely to crack — but cold from the fridge works fine too.

2. Peel and halve the eggs

1. Gently tap each egg on a hard surface and roll to crack the shell all over. Peel under running water; the water helps separate membranes and makes peeling easier.
2. Slice each egg lengthwise and carefully scoop out the yolks into a medium mixing bowl. Arrange the whites on a serving platter or tray, cut side up.

3. Make the guacamole-style filling

1. Mash the egg yolks with a fork until mostly crumbly.
2. In a separate bowl, mash the avocado to your preferred texture—either mostly smooth or with small chunks for a rustic feel.
3. Add the mashed yolks to the avocado along with the lime juice, mayonnaise, Greek yogurt (if using), minced jalapeno, red onion, cilantro, garlic, cumin, salt, and pepper.
4. Mix thoroughly until the texture is homogeneous. Taste and adjust: add more lime if you want brightness, more salt for seasoning, or more jalapeño for heat.

Smooth vs. chunky: For an ultra-smooth, restaurant-style filling, pulse the yolks and avocado in a small food processor with the other ingredients until silky; for a chunky, rustic texture, fold gently with a fork.

4. Fill the egg whites

1. Transfer the filling to a piping bag fitted with a star tip (or a large round tip). If you don’t have a piping bag, spoon the mixture into a sandwich bag, snip the corner, or use a small spoon to mound the filling into each white.
2. Pipe or spoon the filling into each egg white half, creating a swirl or neat mound as you prefer.

5. Garnish and serve

1. Lightly dust the filled eggs with smoked paprika for color and a hint of smoke.
2. Add any additional garnishes — bacon, cotija, micro cilantro, or a thin radish slice.
3. Serve immediately, or chill briefly (15–30 minutes) before serving.

Detailed Tips & Chef Tricks

• Choosing avocados: pick ones that give to gentle pressure but aren’t mushy. Avoid rock-hard avocados; wait a day or two for them to ripen.
• Prevent browning: lime juice slows avocado oxidation. If you need to store filled eggs, press plastic wrap directly onto the filling surface (not the whites) and refrigerate. The lime + airtight wrap will keep them visually appealing for about 24 hours.
• Salt well: avocado can taste bland without enough salt. Taste the filling before piping and add salt incrementally.
• Balance acidity: lime is essential — use more if your avocado is bland. A little lime zest (½ teaspoon) adds fragrant lift.
• Texture control: mayonnaise and Greek yogurt help stabilize and make the filling pipeable. If the filling is too loose, add a few extra mashed yolks; if too stiff, stir in a teaspoon of water or a little extra lime juice.
• Make piping easier: chill the filling 10–15 minutes before piping; cold filling holds shape better.

Make-Ahead & Storage

• Eggs: Hard-cooked eggs keep well in the refrigerator for up to 1 week unpeeled. Peeled whites are best used within 24–48 hours.
• Filling: The avocado-yolk filling is best used the same day. If you must store it, place plastic wrap directly on the surface and refrigerate; use within 24 hours. Expect some mild browning even with lime juice — it’s still safe to eat.
• Assembled deviled eggs: Fill just before serving when possible. Fully assembled eggs can be stored in an airtight container for up to 24 hours; after that the texture and color will decline.

Food safety note: Don’t leave deviled eggs sitting at room temperature for more than 2 hours (1 hour if it’s above 90°F / 32°C) because of the perishable dairy and egg components.

Variations & Flavour Twists

One of the joys of this Guacamole Deviled Eggs Recipe is how adaptable it is. Here are chef-tested variations to suit different palates and occasions.

Spicy Chipotle Guacamole Deviled Eggs

• Replace half of the mayonnaise with 1–2 teaspoons of adobo-chipotle purée (from canned chipotles). Add a pinch of smoked paprika. Garnish with an extra dot of adobo sauce.

Bacon & Cotija

• Fold 3–4 tablespoons of crisp bacon crumbles into the filling. Top with 1–2 teaspoons cotija cheese and a pinch of chili powder.

Mediterranean Twist

• Swap lime for lemon, replace cilantro with dill, and fold in 1–2 tablespoons crumbled feta. Add a small pinch of za’atar for an herby lift.

Smoked Salmon & Dill

• Mix 1–2 tablespoons finely chopped smoked salmon into the filling. Garnish with dill fronds and a caper or two.

Ultra-Green Herb Bomb

• Add 1 tablespoon each finely chopped chives and flat-leaf parsley along with the cilantro for a bright, green herb-forward filling.

Vegan “Deviled” Avocado Boats (eggless)

• Halve and pit large avocados, scoop a little extra avocado to create a larger cavity, and fill with a seasoned mashed chickpea + guacamole filling as an egg-free alternative.

Low-Fat Version

• Replace mayonnaise with low-fat Greek yogurt and omit additional mayo. The filling will be tangier and slightly less rich but deliciously bright.

Presentation & Plating Ideas

Presentation turns a good appetizer into a memorable one. Here are some ideas:

• Color contrast: Serve the eggs on a slate or white platter; the green filling pops wonderfully against dark backgrounds.
• Use edible flowers or microgreens for an elegant, modern look.
• Add height: place some of the eggs on a bed of mixed greens or shredded radicchio for color.
• Serve with sides: arrange thin lime wedges, crispy tortilla triangles, or cucumber rounds around the platter.
• Party platter: pair with a small bowl of pico de gallo, pickled jalapeños, and extra lime wedges.

Serving Suggestions & Pairings

Guacamole deviled eggs are extremely versatile. They make a bright, rich bite that pairs well with:

• Drinks: light beers, margaritas, tequila-based cocktails, dry rosé, or a crisp Sauvignon Blanc.
• Sides: chips and salsa, a simple green salad, grilled corn salad, or charred vegetables.
• Meal contexts: brunch buffet, cocktail hour, potluck, holiday appetizer spread, or picnic (if chilled properly).

Troubleshooting Common Problems

Problem: Eggs are hard or have a green ring around yolks.
Cause: Overcooking. When the sulfur in yolk reacts with iron in the white at high heat, a green ring forms.
Fix: Use the steep-and-rest method described above (remove from heat and let sit 10–12 minutes) and shock in an ice bath immediately. If you already have a green ring, the flavour is fine; the color is aesthetic only.

Problem: Whites are rubbery.
Cause: Overcooking or too-high heat.
Fix: Follow the timed steep method and cool quickly in an ice bath.

Problem: Filling is watery.
Cause: Very ripe, watery avocados or excess yogurt.
Fix: Drain off excess juices, or stir in an additional mashed yolk or a tablespoon of mayonnaise to firm it up.

Problem: Filling won’t pipe smoothly.
Cause: Too chunky or too warm.
Fix: Chill filling for 10–15 minutes, or process briefly in a food processor. For piping, aim for a pipeable consistency — thick but smooth.

Nutrition & Dietary Notes

Nutritional content varies by ingredients and portion size. These bites contain protein from eggs, healthy monounsaturated fats from avocado, and moderate calories. If you’re watching sodium, reduce the added salt and use low-sodium mayo or yogurt. For dairy-free, omit yogurt and use mayo or a vegan alternative. For those avoiding eggs, try the vegan avocado boats variation.

Why chefs love this twist

Professional chefs appreciate this recipe because it’s simple to scale, visually appealing, and offers layers of flavor without complicated techniques. It’s a reliable make-ahead item (when components are stored correctly), and it adapts to seasonal ingredients — add pico de gallo in summer or roasted poblano in fall.

Step-by-step printable recipe (condensed)

Guacamole Deviled Eggs Recipe — condensed card for printing.

Ingredients (12 eggs / 24 halves)

• 12 large eggs
• 3 medium ripe avocados
• 2 tbsp fresh lime juice
• 2 tbsp mayonnaise
• 2 tbsp plain Greek yogurt (or sour cream)
• 1 small jalapeno, minced
• 2 tbsp red onion, minced
• 2 tbsp chopped cilantro
• 1 garlic clove, minced
• ½ tsp ground cumin
• 1 tsp kosher salt
• ¼ tsp black pepper
• Garnish: smoked paprika, bacon, cotija, micro cilantro, radish slices

Method

1. Hard-cook eggs: cover eggs with cold water, bring to boil, remove from heat, cover, steep 10–12 minutes. Chill in ice bath 5–10 minutes.
2. Peel, halve, remove yolks. Mash yolks. Mash avocados separately.
3. Combine yolks + avocado + lime + mayo + yogurt + jalapeño + onion + cilantro + garlic + cumin + salt + pepper. Adjust seasoning.
4. Pipe or spoon filling into egg whites. Garnish. Serve chilled.

Final thoughts

This Guacamole Deviled Eggs Recipe is a simple, modern riff on a classic that keeps the familiar comfort of deviled eggs while adding bright, herbaceous, and creamy guacamole notes. It’s flexible, crowd-pleasing, and forgiving — perfect for cooks of all levels. Make them for your next gathering and watch how fast they disappear.

Guacamole Deviled Eggs Recipe

This Guacamole Deviled Eggs Recipe is a creamy, flavorful appetizer that blends classic deviled eggs with fresh guacamole flavours—ripe avocado, lime juice, and subtle spice—for a modern, crowd-pleasing bite perfect for parties, brunch, or holidays.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Course Appetizer, Snack

Cuisine American, Mexican

Servings 12

Calories 120 kcal

Ingredients

  

• 12 large eggs
• 3 medium ripe avocados
• 2 tablespoons fresh lime juice
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt or sour cream
• 1 small jalapeno seeded and finely minced
• 2 tablespoons red onion very finely chopped
• 2 tablespoons fresh cilantro finely chopped
• 1 garlic clove minced
• ½ teaspoon ground cumin optional
• 1 teaspoon salt adjust to taste
• ¼ teaspoon black pepper
• Optional Garnishes:
• Smoked paprika or chili powder
• Crumbled bacon
• Cotija or feta cheese
• Microgreens or cilantro leaves
• Sliced radish or pickled jalapenos

Instructions

 

• Place the eggs in a large pot in a single layer and cover with cold water by about 1 inch.
• Bring to a rolling boil over medium-high heat, then remove from heat, cover, and let the eggs sit for 10–12 minutes.
• Transfer the eggs immediately to an ice bath and cool for 5–10 minutes.
• Peel the eggs, slice them lengthwise, and carefully remove the yolks into a mixing bowl. Arrange the egg whites on a serving platter.
• Mash the egg yolks with a fork until crumbly. In a separate bowl, mash the avocados until smooth or slightly chunky.
• Combine the mashed yolks and avocados with lime juice, mayonnaise, Greek yogurt, jalapeno, red onion, cilantro, garlic, cumin, salt, and black pepper. Mix until creamy and well blended.
• Taste and adjust seasoning as needed.
• Spoon or pipe the guacamole filling evenly into the egg white halves.
• Garnish as desired and serve immediately or lightly chilled.

Notes

• To prevent browning, ensure enough lime juice is mixed into the filling and store with plastic wrap pressed directly on the surface.
• These deviled eggs are best served the same day but can be refrigerated for up to 24 hours in an airtight container.
• For extra spice, leave some jalapeno seeds or add a dash of hot sauce.
• For a smoother texture, blend the filling briefly in a food processor. Bacon, smoked salmon, or chipotle powder make excellent flavour variations.