I’m a big fan of deviled eggs because they are so versatile — you can change the flavors and experiment endlessly. These Guacamole Deviled Eggs combine creamy guacamole with classic deviled egg filling for a fresh, crowd-pleasing appetizer or snack.
How to Make Guacamole Deviled Eggs
Deviled eggs are quick to prepare and perfect for parties, picnics, or an easy low-carb snack. This version blends mashed egg yolks with guacamole, a touch of red onion and cilantro, plus cumin for warmth. The result is creamy, bright, and satisfying — and you can make a large batch in very little time.
What You’ll Need For This Recipe
- 6 large eggs, hard-boiled
- 3–4 tbsp guacamole (store-bought or homemade)
- 1 tbsp finely minced red onion
- 1 tbsp chopped cilantro
- 1/8 tsp ground cumin
- Salt, to taste
Prep Time and Yield
- Prep time: 10 minutes (plus time to hard-boil eggs)
- Course: Appetizer
- Cuisine: American
- Servings: 4 (approximately 12 deviled egg halves)
- Author: Karami Urbanoski
Getting Started
Begin by hard-boiling the eggs until the yolks are fully set. Once cooled, peel each egg and slice it in half lengthwise. Gently remove the yolks and transfer them to a bowl. Add the guacamole, minced red onion, chopped cilantro, cumin, and a pinch of salt. Mash and whip the mixture until smooth and well combined. Taste and adjust seasoning
For a neat presentation, spoon the mixture into a piping bag and pipe it into each egg white half. If you don’t have a piping bag, a small spoon works perfectly well. Garnish as desired and serve chilled.
Instructions
- Hard-boil the eggs, then cool and peel them.
- Slice each egg in half and remove the yolks to a mixing bowl.
- Add guacamole, red onion, cilantro, cumin, and salt. Whip until smooth and creamy.
- Transfer filling to a piping bag or use a spoon to fill each egg white half.
- Garnish with extra cilantro, a dusting of cumin, or a small sprinkle of finely chopped red onion if desired. Serve chilled.
Mike’s Tips & Tricks for Great Deviled Eggs
- Use an egg plate if you have one — it improves presentation and keeps the eggs steady while serving.
- Boil eggs until the yolks are fully set for easier handling and cleaner separation from the whites.
- Whip the filling well for a light, smooth texture. A small electric mixer or fork works fine.
- Try piping the mixture for uniform, attractive portions; a simple zip-top bag with a corner snipped off makes a good substitute for a pastry bag.
- Adjust guacamole amount to control creaminess and avocado flavor. Add more onion or cilantro to brighten the mix if your guacamole is mild.
These deviled eggs disappear fast — they are a favorite at our house. If you’re feeding teenagers or a hungry crowd, consider doubling the batch. They make a great addition to a brunch spread, potluck table, or game-day snack lineup.
Serving and Storage
Serve chilled on a platter or individual egg plates. Leftovers should be refrigerated promptly and eaten within 2–3 days for best quality. Store in an airtight container; if the guacamole browns slightly on top, scrape or stir before serving.
Variations and Ideas
- Add a splash of lime juice to the filling for a brighter guacamole flavor.
- Mix in a small pinch of smoked paprika or chili powder for a smoky kick.
- Swap cilantro for chopped chives or green onion if you prefer milder, oniony notes.
- Top with a tiny sliver of pickled jalapeño for heat and acidity.
I hope you enjoy these as much as our family does. Happy low-carbing,
Mike
Pin this recipe to your low-carb recipe boards and follow along for more ideas
Nutrition Information (per serving)
Calories: 127 kcal, Carbohydrates: 1 g, Protein: 9 g, Fat: 8 g, Saturated Fat: 2 g, Cholesterol: 279 mg, Sodium: 107 mg, Potassium: 159 mg, Vitamin A: 420 IU, Vitamin C: 1.2 mg, Calcium: 42 mg, Iron: 1.4 mg.
Note: All nutrition facts are estimates based on standard ingredients and will vary depending on brands and portion sizes.