Guacamole Deviled Eggs

Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.

  • Prep time: 25 minutes
  • Yield: Serves 4


  • 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


1 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.)

2 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.

3 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.

4 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.

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  • Floranet

    Now, that’s what called Perfection. Keep up!!

  • 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


  • 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.?

    • Elise Bauer

      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.

  • jim

    I love them, they are great!


  • 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.


  • 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.

    • Don N

      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.

    • Polly Richards

      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.)

  • Tumble

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

    • Fork Lift Operator

      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.

      • Jean

        Have you yourself tried leaving the pit in? I have, it works.

  • Shannon O.

    Eggcellent! I made them and love them. I’m going to work harder at mincing the pepper and green onions next time. Really tasty.


  • Jerry P.

    MY SUGGESTION: Add a splash of vinegar.

  • Ruth

    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!

  • Don Rehwaldt

    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!


  • Alan

    How about serving with a bite of prosciutto tucked into the egg cavity as well to make it true Green Eggs and Ham!

    • Elise Bauer

      Great idea Alan, thank you!

    • Christian Gehman

      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 ….

  • Barbi

    These would make a great egg salad sandwich!!!!!!

  • 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.

  • 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.

  • 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!


  • 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

  • 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 :]


  • 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.

  • 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!

  • sheela

    Very nice egg preparation. What can I use instead of avocado if not available? Thanks

  • 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!

  • 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 Bauer

      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.

  • 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.

    • Elise Bauer

      Hi Carole, you are very welcome! I’m so glad you liked the honey mustard chicken.