Name: Unbelievably Tasty Guacamole Deviled Eggs in 12 Minutes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 6 large eggs; 1 medium avocado; 3 teaspoon lime juice (fresh); 1 tablespoon red onion (minced); 1 tablespoon jalapeno (minced); 1 tablespoon fresh cilantro (chopped); 1/4 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste); 1 tablespoon tomato (diced); chili powder (for garnish)

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Okay, so I *adore* deviled eggs, right? But sometimes you just want something…more, you know? That’s where these **Guacamole Deviled Eggs** come in! Imagine the creamy coolness of avocado mixed with all those zesty, south-of-the-border flavors. Yum!

I brought these to a potluck last summer, and they were GONE in like, five minutes. Seriously! Everyone was raving about them. My friend Sarah, who’s usually super picky, even asked for the recipe. Now, *that’s* when you know you’ve got a winner!

I have been making deviled eggs for potlucks, family reunions and parties for over twenty years. I have tried many variations, but these Guacamole Deviled Eggs are a personal favorite. They never disappoint!

Why You’ll Love These Guacamole Deviled Eggs

Quick and Easy Appetizer

Seriously, you can whip these up in minutes! Perfect when you need something fast and impressive for those last-minute get-togethers. I mean, who doesn’t love a speedy recipe?

Customizable Flavors

Don’t like it too spicy? No problem! Just dial back the jalapeno. Want more zing? Add an extra squeeze of lime. My favorite part is that you can totally make these **Guacamole Deviled Eggs** your own!

Ingredients for Guacamole Deviled Eggs

Alright, let’s gather our goodies! Here’s what you’ll need to make these amazing **Guacamole Deviled Eggs**. I always double-check *before* I start, because, oops, I hate running to the store mid-recipe!

6 large eggs
1 medium avocado (ripe, but not *too* ripe – you want it creamy, not mushy!)
3 teaspoons fresh lime juice (fresh is *always* best, trust me!)
1 tablespoon minced red onion
1 tablespoon minced jalapeno (remove the seeds if you’re not a fan of the heat!)
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt (or to taste – I’m a “taste as you go” kind of cook)
1/2 teaspoon pepper (or to taste)
1 tablespoon diced tomato
Chili powder for garnish (this just makes them look extra fancy!)

How to Prepare Guacamole Deviled Eggs: Step-by-Step Instructions

Okay, here’s where the magic happens! Follow these steps, and you’ll have perfect **Guacamole Deviled Eggs** every time. Don’t worry, it’s easier than it looks!

Cooking and Cooling Eggs

First things first, we gotta cook those eggs! I like to put them in a pot, cover them with cold water (about an inch over the eggs), and bring it to a rolling boil. As soon as it boils, turn off the heat, cover the pot, and let them sit for exactly 12 minutes. This gives you perfectly cooked yolks, no green ring!

Then, and this is important, immediately transfer them to an ice bath. This stops the cooking and makes them *way* easier to peel. Trust me on this one! Once they’re cool enough to handle, peel those babies. I usually tap them all over on the counter and then start peeling under cold running water.

Preparing the Guacamole Filling for the Guacamole Deviled Eggs

Now for the good stuff! Cut those peeled eggs in half lengthwise and gently scoop out the yolks into a bowl. Add your ripe avocado to the bowl and mash it all together with a fork until it’s nice and smooth. You don’t want any big chunks of avocado in there!

Guacamole Deviled Eggs - detail 1

Next, toss in your lime juice, red onion, jalapeno, cilantro, tomato, salt, and pepper. Mix it all up really well. Now, this is *crucial*: taste it! Does it need more salt? More lime? Maybe a little extra jalapeno kick? Adjust it until it’s perfect for *you*.

Assembling Your Guacamole Deviled Eggs

Alright, we’re in the home stretch! Grab your egg white halves and start scooping that delicious guacamole filling into each one. I like to use a spoon or even a piping bag for a fancy look, but honestly, a spoon works just fine!

Once they’re all filled, sprinkle a little chili powder on top for garnish. This just adds a touch of color and a little extra flavor. Arrange them on a platter and BAM! You’ve got gorgeous **Guacamole Deviled Eggs** ready to impress!

Tips for Perfect Guacamole Deviled Eggs

Wanna make sure your **Guacamole Deviled Eggs** are total showstoppers? Here are a few of my go-to tips! First, make sure that avocado is ripe, but not *too* ripe. You want it soft and creamy, not brown and mushy! And whatever you do, don’t overcook those eggs! Nobody likes a rubbery egg white.

Guacamole Deviled Eggs - detail 2

Also, don’t be afraid to play around with the seasoning. A little extra lime juice can really brighten things up! If you’re making these ahead of time, press a piece of plastic wrap directly onto the surface of the filling to prevent browning. Works like a charm!

Guacamole Deviled Eggs Variations

Okay, so you’ve nailed the basic recipe? Awesome! Now, let’s get a little crazy! These **Guacamole Deviled Eggs** are like a blank canvas, ready for your artistic touch. I’ve tried a bunch of different twists, and here are a few of my faves.

Try swapping out the cilantro for some fresh dill or parsley. Or, for a smoky kick, add a dash of your favorite hot sauce. And, because everything’s better with bacon (amiright?), sprinkle some crispy bacon bits on top. Trust me, you won’t regret it!

Frequently Asked Questions About Guacamole Deviled Eggs

Can I make Guacamole Deviled Eggs ahead of time?

Totally! But, avocados, you know? They can turn brown if you’re not careful. My trick? Press plastic wrap *right* against the filling in your **Guacamole Deviled Eggs**. Get all the air bubbles out! Then, pop ’em in the fridge. They’re best made no more than a few hours ahead, though, just to keep that bright green color!

How long do Guacamole Deviled Eggs last?

Okay, safety first! Because of the eggs and the avocado, you’ll want to eat these **Guacamole Deviled Eggs** within 3-4 days, tops. But honestly? They’re so yummy, they probably won’t last that long anyway! Just be sure to keep them refrigerated in an airtight container.

Can I adjust the spice level in Guacamole Deviled Eggs?

You betcha! Not a fan of the heat? No problem! Just skip the jalapeno altogether, or use a milder pepper. Want to kick it up a notch? Add a pinch of cayenne pepper to the **Guacamole Deviled Egg** filling or use a hotter variety of jalapeno. Taste as you go, and find your perfect spice level!

Serving Suggestions for Your Guacamole Deviled Eggs

So, you’ve got these gorgeous **Guacamole Deviled Eggs** all ready to go… now what? Well, they’re amazing on their own, but why not make it a *party*? I love serving them with a big bowl of tortilla chips and some fresh salsa. It’s like a mini fiesta on a plate!

Or, you could add them to a bigger appetizer platter with other Mexican-inspired goodies. Think quesadillas, taquitos, maybe some little chicken skewers. Yum! Honestly, these **Guacamole Deviled Eggs** go with just about anything!

Storing Guacamole Deviled Eggs

Got leftovers? Lucky you! But listen up: these **Guacamole Deviled Eggs** are best kept in the fridge. I always use plastic wrap pressed right against the filling (avocado, remember!). Or, an airtight container works too. Just promise me you’ll eat ’em within 3-4 days, okay? The filling might get a little brownish, but they’ll still taste amazing!

Nutritional Information for Guacamole Deviled Eggs

Okay, so here’s the deal: I’m not a nutritionist! So, the info below is just a general idea, okay? It’s based on common ingredients and brands, but it can totally vary depending on what *you* use. Just keep that in mind!

Rate this Guacamole Deviled Eggs Recipe

So, did you love these **Guacamole Deviled Eggs** as much as I do? Leave a rating and comment below to let me know what you think! And hey, if you snapped a pic, share it! I love seeing your creations!