Avocado Deviled Eggs

Two perfect foods - deviled eggs and guacamole - come together in this make-ahead party snack.

Total Time:
45 min
30 min
5 min
10 min

24 deviled eggs

  • 12 large eggs
  • 1/2 ripe avocado, pitted, peeled and mashed (about 1/2 cup)
  • Juice of 1 lime (about 5 teaspoons)
  • 2 tablespoons sour cream
  • 1 teaspoon chopped fresh cilantro, plus 24 small leaves, for serving
  • Kosher salt
  • Cayenne pepper, for serving
  • Flaky sea salt, for serving
Watch how to make this recipe.
  • Bring a large saucepan of water to a boil over high heat and prepare a large bowl of ice water. Gently lower the eggs into the boiling water with a slotted spoon and cook for 10 minutes. Drain the eggs with the slotted spoon and transfer to the ice water to cool completely, about 5 minutes.

  • Peel the eggs, halve each lengthwise and remove the yolks from the whites. Place the yolks in a food processor and set the whites aside on a plate. Add the avocado, lime juice, sour cream, chopped cilantro and 1 teaspoon kosher salt to the yolks and process until the mixture is smooth and light.

  • Spoon or pipe the yolk mixture into the cavities of the whites then sprinkle each egg lightly with cayenne and some flaky sea salt. Top with a cilantro leaf and serve the eggs immediately or cover and refrigerate up to 6 hours.

  • Copyright 2016 Television Food Network, G.P. All rights reserved.

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