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
The addition of avocado is appropriate because their natural creaminess means you don't need mayonnaise. These avocado deviled eggs are delicious and beautifully green!
How to Choose Avocados
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.
- Here are some tips on How to Cut and Peel an Avocado.
How to Check Hot Peppers
Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If it's not hot enough, taste the seeds and if they are hot, make sure you include some. If it's crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead. For more info, see this post on how to check the hotness of jalapeños.
How to Make Ahead
While you can easily hard cook the eggs several days ahead, the make-ahead issue is with the guacamole. Avocados quickly brown when exposed to air.
If you need to make ahead, make the filling (you'll need to hard cook and cut the eggs to get the egg yolks for the filling), and store the filling in the refrigerator in a freezer bag with all air squeezed out. The filling will last a day or two without browning, stored this way.
When getting ready to serve, cut out a corner of the freezer bag and pipe the filling into the egg white halves.
If you've already made your guacamole deviled eggs and need to store them for more than an hour, cover with plastic wrap and make sure that all surfaces of the filling are touching the plastic wrap and not exposed to air.
Can't Get Enough of Deviled Eggs? Here Are Five More Recipes to Try
- Sour Cream and Bacon Deviled Eggs
- Corn, Crab, and Old Bay Deviled Eggs
- Green Goddess Deviled Eggs
- Buffalo Blue Cheese Deviled Eggs
- Deviled Eggs with Horseradish and Dill
Guacamole Deviled Eggs
- 6 large eggs
- 2 ripe avocados
- 1 tablespoon lime (or lemon) juice
- 1/2 teaspoon salt
- 1 tablespoon sour cream (can skip if you need dairy-free)
- 1 tablespoon chopped cilantro (plus a several leaves for garnish)
- 1 serrano or 1/2 jalapeño chile pepper, minced (include the seeds for more heat, leave them out for less)
- 1 tablespoon chopped chives or green onion
Hard boil the eggs:
The easiest way to make hard boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don't have a steamer basket, that's ok.)
Bring the water to a boil, gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool. For more advice, see our How to Steam Hard Boiled Eggs. (You can also pressure cook them.)
Prep the eggs:
Once they've cooled, 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.
Make the filling:
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.
Fill the egg halves:
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.