Guacamole Deviled Eggs


Servings: 9    Serving Size: 2 egg halves

  • 9 large eggs
  • 1 medium avocado, halved and pitted
  • 1 to 2 Italian plum (Roma) tomatoes, seeded and finely chopped (about 1/3 cup)
  • 1/4 cup finely chopped green onions
  • 2 tablespoons fat-free sour cream
  • 1 to 2 teaspoons finely chopped fresh jalapeños, seeds and ribs discarded (optional)
  • 1 1/2 teaspoons fresh lime juice
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)


  1. Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter.
  3. Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together.
  4. Stir in the tomatoes, green onions, sour cream, jalapeño, lime juice, salt, and pepper.
  5. Using a teaspoon or small (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.

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Published on March 25, 2023