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 on Simply Recipes

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.


Sriracha Avocado Deviled Eggs from Lydia of The Perfect Pantry

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

Perfect Guacamole on Simply Recipes

Guacamole Deviled Eggs on Simply Recipes


    • 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

  1. 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.

  2. 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.

  3. 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!

  4. 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!

  5. 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.

  6. 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 :]

  7. 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!

  8. 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.

  9. 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.

Post a comment

Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.

Some HTML is OK. URLs are automatically converted to links. Line breaks are automatically converted to paragraphs. The following HTML tags are allowed: a, abbr, acronym, b, blockquote, cite, code, del, em, i, q, strike, strong