Guacamole Deviled Eggs Recipe

April 25th, 2014 by Live Well Omaha Kids

Written by Courtney Brewer, Live Well Omaha Kids
Content from Food.UNL.Edu

I’ve eaten an egg salad sandwich every day this week and by Thursday, I had reached my breaking point. Whose idea was it to boil so many eggs anyways?!? If you’re like me, you are probably getting a little tired of eating eggs since Easter, but time is limited to get those used up!  Here’s a healthy twist to the standard deviled eggs recipe to give you a little bit of change while you try to entice your family to eat the last of those eggs this weekend.


  • 6 hardboiled eggs
  • 2 ripe avocados
  • 1 Tbsp lime juice
  • 1/2 teaspoon salt
  • 1 Tbsp sour cream
  • 1 Tbsp chopped cilantro (plus several leaves for garnish)
  • 1 Tbsp chopped chives or green onion


  1. Peel the eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.
  2. Cut the avocados in half, removing the pit. Scoop the avocado out into a bowl and mash with a fork. Break up two of the cooked egg yolks over the mashed avocado (the 4 other egg yolks can be discarded). Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro and chives.
  3. Scoop a generous spoonful of the avocado mixture into each well of the hardboiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.
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