Guacamole Deviled Eggs

In this deviled egg recipe, all the flavors come from guacamole and taco night staples. They’re so good, I guarantee everyone will ask for the recipe.

Mexican Deviled Eggs with Guacamole

These Mexican deviled eggs are a favorite from my deviled egg recipe collection! The flavors of salsa, guacamole, and cheese in the center of a hard-boiled egg make this a favorite option at parties and for packed lunches. 

Unlike classic deviled eggs, this recipe uses no mayo or mustard. Instead, the creaminess comes from your favorite guacamole, whether it’s store-bought or my easy guacamole recipe. 

How to Make Guacamole Deviled Eggs

Guacamole deviled eggs are just as easy to make as the classic recipe. We’re just swapping out the mayo for avocado guacamole and taco ingredients. Here’s what to do: 

1. Prepare the eggs
   Slice the hard-boiled eggs in half and transfer the yolks to a large bowl. Set the whites onto a serving platter. 
2. Prepare the filling
   Add the guacamole, pico de gallo, cheese, and taco seasoning to the egg yolks. Use a large fork to mash the ingredients until smooth. 
3. Fill the eggs
   Transfer the mixture to a large zip bag. Cut the end and pipe the filling into the center of each egg white. 
4. Serve
   Refrigerate them for at least an hour before serving, and grab one (or two) before they disappear. 

How to Prepare Eggs for Deviled Eggs

You’ll need to boil the eggs and remove the shells. Some people have a hard time with eggshells sticking to the egg white; if that’s you, use this easy method to make hard-boiled eggs with shells that slide right off. If you don’t want to use the stove, you can also make hard-boiled eggs in the oven or in the Instant Pot!

Can You Make Guacamole Deviled Eggs in Advance?

You can make guacamole deviled eggs a few hours in advance, but the guacamole will brown a little. Instead, I prefer to prep the hard-boiled eggs the day before, then peel and refrigerate them overnight. Just before serving, prepare the filling and assemble. 

Guacamole Deviled Eggs

Servings: 12 deviled eggs

Prep Time: 20 minutes mins

Total Time: 20 minutes mins

Watch your appetizer tray disappear with these guacamole deviled eggs. They’re even better than the classic recipe!

5 from 15 votes

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Ingredients

• 12 large hard-boiled eggs
• 4 to 5 tablespoons guacamole or ½ avocado, mashed
• 4 tablespoons salsa , or pico de gallo
• 4 tablespoons shredded cheddar cheese
• ½ teaspoon taco seasoning

Instructions

• Slice the hard-boiled eggs in half, length-wise, and transfer the yolks into a large bowl. Set the cooked egg white halves onto a large plate. 
• Mash the yolks with a fork, add the guacamole or mashed avocado, pico de gallo or salsa, shredded cheese, and a pinch of taco seasoning. Stir to combine the ingredients until the mixture is cohesive. 
• Transfer the filling to a plastic zip bag or piping bag. Cut the end and pipe the filling into each egg white half. Alternatively, use a spoon to fill the egg halves with the mixture.
• Place the deviled eggs onto the plate and refrigerate for 1 hour before serving.

Notes

Leftover guacamole deviled eggs can be kept refrigerated for up to a day, but they may not look as pretty. 

 

Equipment

Reversible Deviled Egg Tray

Deviled Egg Tray

Nutrition

Serving: 1 deviled egg | Calories: 52kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 95mg | Sodium: 52mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 0.5g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 0.3mg