No ImageGuacamole Deviled Eggs

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  1. 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.?

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  2. jim

    I love them, they are great!

  3. 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.

    xxxxxyyyyy

  4. 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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  5. Tumble

    When you make guac ahead of time you need it, leave the pit in with it, this too helps to keep it green.

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