Guacamole Deviled Eggs

24 eggs
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  • 12 large eggs, hard-boiled
  • 2 medium avocados
  • Juice from one lime (about 2 tablespoons)
  • 2 teaspoons red onion, minced
  • 2 tablespoons minced jalapeno
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper, to taste
  • 2 tablespoons diced tomato
  • Chili powder for garnish


  1. Peel the cooled hard-boiled eggs. Use a Trimmer to cut the eggs in half horizontally, and set the yolks aside.
  2. Peel the avocado by cutting around the entire fruit from top to bottom. Rotate one quarter turn and make another full cut around the avocado. Peel off the skin and remove avocado quarters from seed.
  3. In a bowl, use a fork to mash the avocado and 2 whole egg yolks; discard the rest. Mix in lime juice, red onion, jalapeño, cilantro, salt and pepper and adjust to taste.
  4. Fold in tomato.
  5. Scoop heaping spoonfuls of the guacamole into the 24 halved eggs. Sprinkle with a little chili powder for color and arrange on a platter.