Guacamole Huevos Rellenos (Guacamole Deviled Eggs)


Give your deviled eggs a protein-packed makeover. Deviled eggs are a popular appetizer, and I happen to love them. In this recipe, I used no mayonaisse or vegenaise. I simply made a batch of guacamole, mixed in the hard boiled egg yolks and filled the eggs with heaping teaspoons of my homemade avocado dip.

If you aren’t comfortable eating the egg yolk, discard them and fill the egg whites with straight guacamole. If the jalapeño slices I garnished each egg with is too much for you, leave them off. You can also use red jalapeño slices or if you are the daring sort, try a sliver of habanero chile. If you want the eggs to taste more like classic deviled eggs, add a bit of pickle relish to the guacamole mixture. Why not?



1 dozen cage free eggs

4 ripe (but not overripe) Haas avocados

juice of one lime

2 tbsp. pico de gallo salsa

2 tsp. garlic powder

2 tsp.+ pink Himalayan sea salt

paprika or achiote molido to sprinkle on top of the eggs


1. Place eggs in a large pot with salted water. Turn the heat onto medium once eggs are immersed in the water. Boil for 12 – 15 minutes.

2. Drain hot water from the pot. Replace with cool water and let the eggs sit in the cool water for five minutes or so.

3. Carefully peel the eggs by breaking the shell, then gently picking at it until the protective membrane is exposed. Carefully break the membrane and continue to peel. Once the membrane is broken and you peel with it included, your eggs should peel quickly and cleanly.

4. Slice the eggs in half, being careful not to rip the whites. Lay the halves on a tray or large serving dish. If you have a deviled egg tray with the indentations, you’re set to go!

5. Gently remove the yolks and place in a bowl. They come out easily if you ever so slightly push the oblong ends of the egg towards each other. This creates space between the egg and the yolk, and when you invert the egg half, the yolk may voluntarily fall into the bowl or made need some gentle prodding with a teaspoon.

6. Scoop the meat of four large avocados into a bowl. Discard the pits and skins.

7. Add the lime juice and mash with a fork.

8. Add the salt, garlic powder and salsa. That’s all! Fresh tasting guacamole is not hard to make.

9. If you want to add the yolks, mix them into the guacamole and combine thoroughly. If not, discard them or use them for another purpose.

10. You can use  a spoon, fork or pastry bag to fill the egg whites with guacamole. Use a fork to make indentations in the guacamole if desired.

11. Garnish with slices of jalapeño or habanero peppers, paprika or achiote molido and more salt and pepper if desired. Enjoy!

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