Deviled Guacamole Eggs bring together two classic appetizers in one bright, creamy, party-ready bite. They have the familiar richness of deviled eggs, the fresh flavor of guacamole, and no mayonnaise at all.
These deviled guacamole eggs are the kind of appetizer that disappears quickly from a platter. They are familiar enough to please anyone who loves classic deviled eggs, but they have a fresh twist thanks to avocado, lime juice, cilantro, tomato, and a little hot sauce. The filling is smooth, flavorful, and naturally creamy without needing mayonnaise.
If you enjoy easy appetizer recipes, this one is a keeper. It is simple enough for a weekday snack but pretty enough for holidays, game day, brunch, potlucks, or any gathering where finger foods are welcome. The avocado gives the yolk mixture a soft, buttery texture, while lime juice adds brightness and helps balance the richness of the eggs.
The best part is how naturally these flavors work together. Deviled eggs are already creamy and satisfying, and guacamole is fresh, tangy, and packed with flavor. Combining them makes sense from the very first bite. You still get the classic deviled egg shape and presentation, but the filling has a colorful, guacamole-inspired taste that feels lighter and more vibrant.
This recipe was adapted from Cooking with Coconut Oil by Elizabeth Nyland. The idea is simple, but the result is memorable: hard-cooked eggs filled with a smooth mixture of yolks, avocado, lime juice, coconut oil, hot sauce, tomato, cilantro, salt, and pepper.
The coconut oil may sound unexpected, but it helps make the filling rich and creamy. Because avocado is already smooth and satisfying, there is no need for mayonnaise. That makes these mayonnaise-free deviled eggs a great option for anyone who wants something a little fresher than the traditional version.
Other recipes from the same cookbook include ideas such as avocado mousse in cucumber cups, bacon and sweet potato meatballs, and poached eggs over portobello caps. This deviled guacamole eggs recipe is a great example of how simple ingredients can turn into something special with just a few fresh additions.
For the best texture, the eggs should be cooked until the yolks are set but still moist. Steaming the eggs is a helpful method because it cooks them evenly and makes them easier to peel. Instead of dropping eggs directly into boiling water, place them in a steamer basket over boiling water, cover, and cook for 12 minutes. After that, transfer them immediately to ice water so they cool completely.
Once the eggs are cool, peel them, slice them in half, and remove the yolks. The yolks are blended or mashed with avocado, lime juice, coconut oil, and hot sauce until smooth. Then minced tomato and cilantro are stirred in for texture and flavor. A little salt and pepper brings everything together.
Because the filling contains avocado, these deviled eggs are best served soon after making them. If you need to prepare them ahead, cover them tightly and refrigerate. Let them sit at room temperature for about 30 minutes before serving so the filling softens and the flavor comes through.
These easy deviled guacamole eggs are low in carbohydrates, full of fresh flavor, and perfect when you want a satisfying appetizer that feels both classic and new. Serve them chilled or slightly cool, garnish with extra cilantro, and watch them go fast.
Steaming the eggs also helps prevent cracking because the eggs do not bounce around in a pot of boiling water. The shells peel away cleanly, leaving smooth egg whites that look beautiful on a serving tray.
Note: The cookbook was provided by the publisher. No other compensation was received, and all opinions are original to the author.
Deviled Guacamole Eggs
10 mins
12 mins
22 mins
16 servings
Ingredients
- 8 eggs
- 1/2 large avocado
- 1 tablespoon lime juice, about 1/2 lime
- 1 tablespoon coconut oil, room temperature
- 1 dash hot sauce
- 1/2 roma tomato, minced, or 3 cherry tomatoes
- 1 tablespoon cilantro, minced, plus more for garnish
- salt and pepper, to taste
Instructions
-
Fill a pot fitted with a steamer attachment with about 3 inches of water. Bring the water to a boil over high heat. Place the eggs in the steamer basket, cover, and steam for 12 minutes. Immediately transfer the eggs to ice water and let them cool completely. If you do not have a steamer, boil the eggs directly in water for 12 minutes.
-
Peel the cooled eggs and slice them in half lengthwise. Remove the yolks and place them in a food processor, blender, or mixing bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash thoroughly with a fork.
-
Stir in the minced tomato and cilantro. Season with salt and pepper to taste.
-
Spoon the filling into the egg white halves and garnish with extra cilantro. Serve immediately. If serving later, refrigerate tightly covered, then let the eggs sit at room temperature for about 30 minutes before serving.
Notes
Source: Cooking with Coconut Oil by Elizabeth Nyland.
Nutrition
|
Calories: 50 kcal
|
Carbohydrates: 1 g
|
Protein: 3 g
|
Fat: 4 g
|
Cholesterol: 82 mg
Add the eggs to the steamer basket and cook them for 12 minutes. This method is easy, steady, and helps keep the shells from cracking.
Transfer the steamed eggs straight into cold water so they cool quickly and stop cooking.
When the eggs are properly cooled, the shells peel away cleanly and leave smooth, attractive egg whites.
Mince the tomatoes very finely so they blend neatly into the creamy avocado egg filling.
The filling gets its flavor from avocado, lime, coconut oil, hot sauce, tomato, cilantro, salt, and pepper.
Stir everything together until the filling is creamy, fresh, and ready to spoon into the egg whites.
