Green Guacamole Deviled Eggs

Guacamole Deviled Eggs will be the hit at your next party. Always the first appetizer to fly off the plate when I entertain.

A flavoured deviled egg recipe with a Mexican twist. Guacamole appetizers are always delicious.

Creamy deviled eggs made with guacamole instead of mayo. Top them with some green salsa for a spicy twist on a classic recipe.

I always have hard-boiled eggs in the fridge. Great for a quick nutritious snack, or added to any meal for a boost of protein.

They are just what you need for making this pickled eggs recipe. The classic pub fare that you can make at home. Of course, egg salad sandwiches are always a hit too.

When it comes to parties, simple deviled eggs top the list. Uncomplicated recipes are still the best.

Easy Guacamole Deviled Eggs Recipe

With a few simple ingredients, you are on your way to the best deviled eggs ever.

• hard-boiled eggs
• guacamole
• seasoning
• green salsa

Making Deviled Eggs With Guacamole

Be sure to check the suggestions and tips below. Instructions can be found in the recipe card.

First, make the hard-boiled eggs. This step needs to be done ahead of time, because the eggs need to be cold.

Peel, cut the eggs in half, and scoop out the yolks into a bowl. Mix the ingredients until the filling is smooth.

Fill the eggs. I like to use a piping bag and a decorating tip. I find it much faster than using just a spoon, and you get a little fancy effect too. Either way will work.

Once filled, top with salsa and serve. This is such a great way to enjoy the combination of avocado and eggs.

Suggestions / Recipe Tips

Peeling the eggs is the hardest part of making this recipe. The key is placing the eggs in an ice bath as soon as they are cooked. This allows the membrane to separate from the shell. Be sure the eggs are cooled completely before peeling. Give the egg a crack and find the air pocket (usually at the bottom of the egg), you should be able to easily peel away the membrane from the egg.

Mash the filling with a potato masher or fork. Filling is super easy using a piping bag and decorating tip. The old-fashioned way using a spoon works too.

Guacamole can be store-bought or homemade. If you have some avocados, simply mash them up and use them in this recipe.

Cumin can be replaced with smoked paprika or Mexican seasoning. I did not add any salt, but feel free to add some. I find the guacamole and salsa are salty enough.

Salsa Verde is a great green topping. Replace it with any salsa you wish. Fresh herbs like oregano and chives are also tasty.

Store any leftovers covered in the fridge. They will keep for about 1-2 days however, since they are avocado-based, they will start to turn brown.

If you love using avocado in recipes, here are a few I think you would like:

• Smashed Avocado Toast
• Grilled Avocado Boats
• Tuna Avocado Salad