Guacamole Deviled Eggs

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Guacamole Deviled Eggs

Deviled eggs always bring a crowd-pleasing touch to start a meal or small party. Using guacamole as the base is a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.

Nutrition Facts

Guacamole Deviled Eggs

CaloriesCalories

71 Per Serving

ProteinProtein

4.9g Per Serving

FiberFiber

1.7g Per Serving
×
Calories 71
Total Fat 4.4 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 41.9 mg
Sodium 129 mg
Total Carbohydrate 3.3 g
Dietary Fiber 1.7 g
Sugars 0.9 g
Protein 4.9 g

Dietary Exchanges
1 lean meat

Ingredients

Servings  9  

  • 9 large eggs
  • 1 medium avocado (halved, pitted)
  • 2 Tbsp fat-free sour cream
  • 1 1/2 teaspoons lime juice
  • 1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
  • 1/4 cup finely chopped scallions
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 to 2 teaspoons finely chopped jalapeño
  • Dried or fresh cilantro, to garnish (optional)

Directions

Tip: Click on step to mark as complete.

  1. Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
  4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
  5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Cooking Tip: The seeds of the tomato are removed and discarded; otherwise, the liquid makes the guacamole too runny.

Keep it Healthy: Using just a couple of egg yolks versus them all, whether in this recipe or one for scrambled eggs, is a good way to get a hint of the yolk without all the saturated fat.

Tip: For a pro look, scoop the guacamole into a Ziploc bag. Use scissors to carefully snip a side corner and squeeze guac through the corner into swirls for a more decorated deviled egg.

 

Deviled eggs always bring a crowd-pleasing touch to start a meal or small party. Using guacamole as the base is a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.

Nutrition Facts

Guacamole Deviled Eggs

CaloriesCalories

71 Per Serving

ProteinProtein

4.9g Per Serving

FiberFiber

1.7g Per Serving
×
Calories 71
Total Fat 4.4 g
Saturated Fat 0.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.6 g
Cholesterol 41.9 mg
Sodium 129 mg
Total Carbohydrate 3.3 g
Dietary Fiber 1.7 g
Sugars 0.9 g
Protein 4.9 g

Dietary Exchanges
1 lean meat

Ingredients

Servings  9  

  • 9 large eggs
  • 1 medium avocado (halved, pitted)
  • 2 Tbsp fat-free sour cream
  • 1 1/2 teaspoons lime juice
  • 1/3 cup seeded and finely chopped Roma tomato (1 to 2 Roma tomatoes)
  • 1/4 cup finely chopped scallions
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 1 to 2 teaspoons finely chopped jalapeño
  • Dried or fresh cilantro, to garnish (optional)

Directions

Tip: Click on step to mark as complete.

  1. Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  2. When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
  3. Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
  4. Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
  5. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.

Cooking Tip: The seeds of the tomato are removed and discarded; otherwise, the liquid makes the guacamole too runny.

Keep it Healthy: Using just a couple of egg yolks versus them all, whether in this recipe or one for scrambled eggs, is a good way to get a hint of the yolk without all the saturated fat.

Tip: For a pro look, scoop the guacamole into a Ziploc bag. Use scissors to carefully snip a side corner and squeeze guac through the corner into swirls for a more decorated deviled egg.

 

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