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86% would make again

Guacamole Deviled Eggs

Tasty Team

Under 30 minutes

Under 30 minutes

Ingredients

for 24 servings

  • 12 eggs, hard-boiled
  • 2 small avocados, diced
  • ¼ cup fresh cilantro (10 g), chopped
  • 1 g jalapeño (1 g), seeds removed and diced
  • ½ red onion, finely chopped
  • 1 g tomato (1 g), finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt

For Serving

  • tortilla chip, crushed
  • fresh cilantro, for garnish

Nutrition Info

  • Calories 67
  • Fat 4g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the avocado, cilantro, jalapeño, red onion, tomato, garlic, cumin, lime juice, and salt with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the eggs, garnish with cilantro and crushed tortilla chips, and serve chilled.
  5. Enjoy!

Ingredients

for 24 servings

  • 12 eggs, hard-boiled
  • 2 small avocados, diced
  • ¼ cup fresh cilantro (10 g), chopped
  • 1 g jalapeño (1 g), seeds removed and diced
  • ½ red onion, finely chopped
  • 1 g tomato (1 g), finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 tablespoon fresh lime juice
  • 1 teaspoon salt

For Serving

  • tortilla chip, crushed
  • fresh cilantro, for garnish

Nutrition Info

  • Calories 67
  • Fat 4g
  • Carbs 1g
  • Fiber 0g
  • Sugar 0g
  • Protein 4g

Estimated values based on one serving size.

Preparation

  1. Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
  2. Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
  3. Mix the avocado, cilantro, jalapeño, red onion, tomato, garlic, cumin, lime juice, and salt with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
  4. Pipe the mixture into the eggs, garnish with cilantro and crushed tortilla chips, and serve chilled.
  5. Enjoy!

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