I actually looked at a few recipes on Pinterest/foodgawker for this dish and ended up combining a few of the different ones I came across to make my own recipe. They’re actually relatively healthy as appetizers go because you replace the mayo found in normal deviled eggs with avocado. (They’re also Paleo–win!) I ended up piping the avocado mixture into the eggs with a pastry bag, but you could easily just spoon it in as well. I was really worried that the avocado mixture would turn brown so I made them right before the party, and they were all eaten within a short time of our arrival–so they’re definitely crowd pleasers!
Guacamole Deviled Eggs
1 dozen large eggs
2-3 large ripe avocados, chopped
1 Tbs minced cilantro (plus more for garnishing)
2 Tbs lime juice
1/4 tsp cayenne pepper
1/2 tsp black pepper
1 tsp onion powder
1 tsp garlic powder
1 tsp garlic salt
1 tsp sea salt
Smoked paprika (for garnishing)
1. Hard bowl your eggs and let them cool in the refrigerator. (I would recommend not using eggs that are really fresh because it makes them much harder to peel vs. eggs that are a little older–I learned that the hard way!)
2. Peel your eggs and then slice them in half lengthwise. Remove the yolk with a spoon and place yolks into a large bowl. Place halved egg whites onto a serving tray and set aside.
3. Add chopped avocados, lime juice, herbs, and spices to the yolks and mash together until everything is combined into a mixture resembling guacamole. (The spices I listed were just what I used, feel free to adjust to your own personal taste preferences.)
4. Spoon guacamole mixture into a pastry bag and pipe into the egg whites (or just spoon the guac mixture directly into the egg whites).
5. Garnish eggs by dusting them with smoked paprika and topping with minced cilantro.
I love the way these deviled eggs turned out as they’re such a fun spin on a classic dish. I know they’d be a hit for any summer get-together you may have on your calendar, so give them a try and let me know what you think! Xoxo