Guacamole Deviled Eggs

Something tells me that Theodor Geisel never had guacamole stuffed deviled eggs, otherwise Sam would have had no problem with green eggs and ham. “I am Sam. Sam I am. I do LOVE green eggs and ham!” End of story.

Have you ever tried deviled eggs with guacamole? So simple, yet brilliant. The “deviled” part comes from the chile in the guacamole. Avocados are naturally creamy so you don’t need mayonnaise. They’re delicious, and beautifully green!

Guacamole Deviled Eggs

Guacamole Deviled Eggs Recipe

  • Prep time: 25 minutes
  • Yield: Serves 4

Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If not hot enough, taste the seeds and if they are hot, make sure you include some. If crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead.

Use only ripe avocados, avocados with some give when you press them gently. If they are hard, they aren't ripe and not only will they not taste good, you won't be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won't taste good.



  • 6 hard boiled eggs*
  • 2 ripe avocados
  • 1 Tbsp lime (or lemon) juice
  • 1/2 teaspoon salt
  • 1 Tbsp sour cream (can skip if you need dairy-free)
  • 1 Tbsp chopped cilantro (plus a several leaves for garnish)
  • 1 serrano or 1/2 jalapeno chile pepper, minced (include the seeds for more heat, leave them out for less)
  • 1 Tbsp chopped chives or green onion

*To make hard boil eggs, place eggs in a saucepan and cover with at least one inch (or two) of cold water. Bring to a rolling boil. Turn off the heat, cover the pot, and let the eggs cook in the residual heat for 10-12 minutes. Drain and rinse with cold water. For more advice see our How to Make Perfect Hard Boiled Eggs.


1 Carefully peel the hard boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.

2 Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl. (See How to Cut and Peel an Avocado.) Roughly mash with a fork. Use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper, and chives.

3 Scoop a generous spoonful of the avocado mixture into each well of the hard boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.

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Sriracha Avocado Deviled Eggs from Lydia of The Perfect Pantry

Avocado Deviled Eggs from Shauna of Gluten-free Girl and the Chef

Guacamole Deviled Eggs from Gina of Skinny Taste

Perfect Guacamole on Simply Recipes

Deviled Eggs on Simply Recipes

Guacamole Deviled Eggs

View Comments / Leave a Comment


  1. Ashley @ Big Flavors from a Tiny Kitchen

    This looks absolutely wonderful! I love deviled eggs and I love guacamole, and this looks like a match made in heaven!

    • Pamela

      What if…you made some deviled egg mixture and put that on the bottom of the egg halves and topped with guacamole? I prepare dry wasabi powder mixture (let it sit, covered, for a few minutes to gather strength!) and add that as my heat to deviled eggs. Yummmm

  2. Linda

    I can print this on Internet Explorer but not on Firefox.

    • Elise

      Well that’s a mystery to me. No idea why that is happening with your set up. Not a problem over here.

  3. Katrina @ Warm Vanilla Sugar

    I loooooove the sound of these eggs! Dang, such a great idea!

  4. Carole S.

    Looks delicious, and would be great for Easter.

    I made your honey mustard chicken for a girls weekend, and it was a great hit! Thank you, as always, for sharing your recipes.

  5. Lydia (The Perfect Pantry)

    Thanks for linking to my Sriracha avocado deviled eggs. The first time I served green deviled eggs, my guests laughed. Now, I get requests!

  6. Fawn @ Cowen Park Kitchen

    This looks like such a good idea. I’m always looking for a way to eat guacamole with fewer (or no) tortilla chips.

  7. Dede Ranahan

    I made guacamole eggs once – not your recipe – and they turned brown while on the serving platter. How do I keep this from happening?

    • Elise

      Hi Dede, avocados will turn brown when exposed to air unless acidified with lemon juice or lime juice. Guacamole has the same problem. The acid in the recipe (lime juice) will help slow down the process, but the only thing that will completely stop it is to place plastic wrap directly over the guacamole so that no air touches it. Which is why it is best to spoon the guacamole into the egg whites right before serving.

  8. Susan

    Brilliant! Just bought some eggs and have avocados in the house – I’m heading for the kitchen right now!

  9. Janet

    These are delicious. Easier still, just mix the hard-boiled egg yolks with your favorite store-bought guacamole and spoon into the eggs. It takes about 20 seconds!

  10. sheela

    Very nice egg preparation. What can I use instead of avocado if not available? Thanks

  11. Trish

    I’ll bet these are magnificent and I cannot wait to try them at home!

    I often slice avocados and add to my sandwiches. Now I’m thinking about egg salad and avocados… yum!

  12. Pat

    Oh, my….how beautiful.. very nice presentation.

  13. Alanna

    Beautiful recipe and photos, Elise. This makes me want to throw a cocktail party stat. Thank you for sharing!

  14. Melissa

    Sounds delicious! I notice in the picture that one egg is missing. I bet I know where it went!

  15. Dalila

    This reminds of guacamole from where I come from, El Salvador. We always add a chopped hard boiled egg to our guacamole. This must be delicious.

  16. george

    Yep i tried them and they were just as the classic deviled eggs but without the full of cholesterol mayo haha and they were magnificent.Thanks Elise my dear , dear friend for another delish recipe :]

  17. Melisa

    You’re a genius! I would never have thought of guac deviled eggs. Just made some and they tasted great. Thank you, thank you, thank you!

  18. Christian

    What a great idea! To me, the colors look a bit pale. You might try dusting the eggs very lightly before filling them with some fresh and very bright red Hungarian paprika, or adorning the crowns with a sliver of red bell pepper.

  19. Christian

    Elise — On an off topic note, you and your readers might enjoy all of the White House recipes for American food that can be found, along with this link for apples baked 5 ways, on the obama foodorama blog at:

    You’ll have to scroll down to find the recipes list in the bottom right corner. — Christian Gehman

  20. Jaxon Burgess

    To keep guacamole mixture from browning when making ahead, put it into a plastic freezer bag and get all the air out before sealing. Then, just before serving, cut off a corner and pipe the mixture into the egg white halves by squeezing the bag.

  21. Barbi

    These would make a great egg salad sandwich!!!!!!

  22. Alan

    How about serving with a bite of prosciutto tucked into the egg cavity as well to make it true Green Eggs and Ham!

    • Elise

      Great idea Alan, thank you!

    • Christian Gehman

      Yum! country ham or black forest ham or even Cure 81 would also be fun. If I still had a restaurant, I’d put this on the menu ….

  23. Don Rehwaldt

    Obviously, you can’t get ALL the fillings into the eggs. I’ve saved the left overs and, for breakfast, spread on a toasted thin bagel or English muffin! M,m-mmm!
    P.S. the recipe is great!

  24. Ruth

    Looking forward to trying this for our son’s Engagement party -a taco bar is planned and I’ve been looking for other ways to include guacamole. Love the make ahead idea using a freezer bag! Thanks from the west coast of Australia!

  25. Jerry P.

    MY SUGGESTION: Add a splash of vinegar.

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