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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.?
Hi Jan, it may very well be. If I were to make ahead, I would carefully wrap the deviled eggs with plastic wrap so that the plastic is completely touching and covering the guacamole. Any place where the guacamole is exposed to air will turn brown.
I love them, they are great!
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.
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.
To help remove the hot pepper from your fingers, try rubbing coconut oil on fingers after washing your hands. The oil helps remove the chili oils (unseen left on your skin.)
To prevent and/or remove the “”pepper juice” from your hands go to a local grocery store and purchase a box of food handling gloves. They’re inexpensive, disposible and very useful in many other recipe preparations.
When you make guac ahead of time you need it, leave the pit in with it, this too helps to keep it green.
Not true. Cooking myth. To prevent browning you need to prevent oxidation. To prevent oxidation you need to exclude oxygen. Put your guac in a zip-loc bag, squeeze out as much air as possible and seal.
If you don’t believe me, look at how they package guac in the stores…no pits, vacuum sealed plastic bag.
Have you yourself tried leaving the pit in? I have, it works.
Eggcellent! I made them and love them. I’m going to work harder at mincing the pepper and green onions next time. Really tasty.
MY SUGGESTION: Add a splash of vinegar.
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!
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!
How about serving with a bite of prosciutto tucked into the egg cavity as well to make it true Green Eggs and Ham!
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 ….
Great idea Alan, thank you!
These would make a great egg salad sandwich!!!!!!
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.
Great idea Jaxon!
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.
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!
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
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 :]
I’m so glad you liked them George!
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.