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Guacamole Deviled Eggs - easy, healthy paleo snack and appetizer!
5 from 1 vote
Author: Lisa Lin

Guacamole Deviled Eggs

This recipe makes 12 deviled eggs. If you want to make more, you can double up the recipe. 
Prep Time15 mins


  • 6 large hard-boiled eggs
  • 1 medium avocado
  • 1 tablespoon chopped red onion
  • 1 tablespoon chopped cilantro
  • 2 to 3 teaspoons lime juice
  • 1/2 teaspoon granulated garlic
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon sea salt, add more to taste
  • 1 roma tomato, finely diced


  • Peel the eggs. Slice them in half, lengthwise. Scoop out the egg yolks into a small bowl. Mash the egg yolks with a fork.
  • Scoop the avocado flesh into the bowl with the egg yolks. Mash the avocado into the yolks. Mix in the onion, cilantro, lime juice, garlic, cumin, chili powder and salt. Taste the filling and adjust the seasoning to your taste. Add the diced tomatoes and mix until well incorporated.
  • Spoon or pipe the avocado mixture into the egg whites. Sprinkle additional pepper flakes or other spices on top of the eggs, if you like. Serve immediately.


NUTRITION INFORMATION: Amount for 1/4 of Recipe: Calories: 194, Total Fat 14.6g, Saturated Fat: 3.4g, Sodium: 117mg, Cholesterol: 279mg, Total Carbohydrate: 6.4g, Dietary Fiber: 3.7g, Sugar: 1.2g, Protein 10.7g
  1. If the guacamole filling is too thick, you can thin it out with a touch of lime juice or a tablespoon of sour cream.
  2. In my original recipe, I only mixed in 2 whole egg yolks with the guacamole, which yielded a smoother filling. I don't want to waste the other egg yolks, which is why I've altered the recipe to use all 6 egg yolks. If you find that the filling is too stiff, start with 3 egg yolks and add more to your liking.
  3. To pipe the filling, I cut the corner of a sandwich bag, filled with the guacamole and egg filling and used it to pipe into the cavity in the egg whites.
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