Guacamole Deviled Eggs

AppetizerVegetarianDeviled EggsGuacamole

Guacamole Deviled Eggs! Hard boiled egg halves, stuffed with avocado guacamole.

Photography Credit: Elise Bauer

Something tells me that Theodor Geisel never had guacamole, or avocado 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.

Avocado Deviled Eggs

Have you ever tried deviled eggs with guacamole? So simple, yet brilliant. The “deviled” part comes from the chile in the guacamole. The addition of avocado is brilliant because their natural creaminess means you don’t need mayonnaise. These avocado deviled eggs are 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

*The easiest way to make hard boiled eggs that are easy to peel for deviled eggs is to steam them. To steam eggs, fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, you can skip, but it does make it a little bit easier.) Bring the water to a boil, gently place 6 eggs in the steamer basket (or directly in the saucepan if you don't have a steamer). Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool them. For more advice see our How to Steam 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 garnished with cilantro on platter

If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

35 Comments / Reviews

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Did you make it? Rate it!

  1. Danielle

    Loved the recipe. I did substitute the sour cream with cream cheese and the chili pepper with a Tbls of fresh Portuguese red crushed peppers. Also, I added a little roasted garlic powder, onion powder, and parsley. Yummm


  2. Jan

    I’d like to make these ahead and take on a boating picnic. I’m wondering, tho, if the guacamole would be brown by lunchtime.?

    Show Replies (1)
  3. jim

    I love them, they are great!

  4. DR. SNM

    I never understood how to work with avocados until now. Thank you so much for this wonderful recipe. It tastes so good … crunchy, a little zesty, and oh so delicious. The tanginess of the lemon is a much needed flavour as is the punch of fresh onions, green chillies and coriander leaves.


  5. Fork Lift Operator

    For my first guac I opted to do deviled eggs instead of straight up guac. I think they are both somewhat interchangeable. The main difference seems to be the eggs of course and sour cream.

    I put a bunch of thai green and Serrano peppers in but it wasn’t all that hot. I am thinking the sour cream takes a lot of the heat out of the peppers. Incidentally, dairy is the best way to put out the fire in your mouth. Alcohol or bread also work.

    I also wonder if you could use sour cream to get rid of the pepper juice off your hands. You definitely don’t want to rub your eyes after handling peppers. I am thinking use 1 tablespoon of sour cream to scrub your hands and then rinse.

    The taste was good but the texture was not strong enough for the guac to “sit up” in the egg. I have to figure out how to make it a little more chunky.

    I was surprised at how easy it is to work with the avocados. It took about a minute to core 4 of them. I just made a cut around the entire avocado with the knife stopping at the pit. Twist the two halves against each other and one half will come out without the pit. You can nudge the pit out of the other half with a spoon. After that the fruit is super easy to scoop out with a spoon. Two avocados would have been plenty for me. This stuff is like hummus…too much and you’ll end up throwing some of it out.

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