Guacamole Deviled Eggs Recipe with Avocado for Easter or Cinco de Mayo @bestrecipebox

Guacamole Deviled Eggs

Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: American, Holiday
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 servings
Calories: 39 kcal

For an easy to peel hard boiled egg tips, see our post here: Easy to Peel Boiled Eggs.



  • 6 large hard boiled eggs , boiled and peeled
  • 1 medium ripe avocado
  • Zest of 1 lime
  • 2 teaspoons fresh lime juice
  • 1/8 teaspoon smoked paprika
  • 2 teaspoons minced fresh cilantro
  • 1 small Serrano chili , minced (optional)
  • 1 teaspoon Sriracha hot sauce (optional)
  • sea salt and black pepper , to taste

optional toppings:

  • extra paprika for sprinkling
  • chopped avocado
  • chopped tomatoes
  • green onions or cilantro , minced


  1. Cut boiled eggs in half lengthwise and remove yolks. In medium bowl add 2 egg yolks and the avocado. You can save the remaining egg yolks for other recipes.
  2. Add fresh lime zest, lime juice, smoked paprika, cilantro, and/or chili and hot sauce. Season with salt and pepper, to taste. Mash the yolk and avocado mixture into a smooth texture. Taste the mixture and add additional salt and pepper, if needed.
  3. Using spoon or piping bag filled with the guacamole/yolk mixture (a quart-sized zip-lock works great too-just snip the corner after filling), evenly disperse the mixture into the egg whites until it’s full and heaping.
  4. Add your favorite toppings and serve chilled.

Recipe Video