Guacamole Deviled Eggs! Hard boiled eggs and avocado are made for each other in these creamy, tasty deviled eggs. No mayo needed.

Photography Credit: Elise Bauer

Something tells me that Theodor Geisel never had guacamole, or avocado deviled eggs. Otherwise, Sam would have had no problem with green eggs and ham. “I am Sam. Sam I am. I do LOVE green eggs and ham!” End of story.

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Avocado Deviled Eggs

Have you ever tried deviled eggs with guacamole? So simple, yet brilliant. The “deviled” part comes from the chile in the guacamole.

The addition of avocado is appropriate because their natural creaminess means you don’t need mayonnaise. These avocado deviled eggs are delicious and beautifully green!

HOW TO CHOOSE AVOCADOS

Use only ripe avocados—avocados with some give when you press them gently. If they are hard, they aren’t ripe and not only will they not taste good, you won’t be able to easily mash them. Note that if they are too ripe (too much give when you press them), they may be bruised and also won’t taste good.

Here are some tips on How to Cut and Peel an Avocado.

HOW TO CHECK HOT PEPPERS

Note that chiles vary tremendously in their level of heat. Taste the chile you are using before adding it to the mixture. If it’s not hot enough, taste the seeds and if they are hot, make sure you include some. If it’s crazy hot, then only use a little chile, or a splash of Tabasco (green Tabasco if you have it) instead. For more info, see this post on how to check the hotness of jalapeños.

How to make ahead

While you can easily hard cook the eggs several days ahead, the make-ahead issue is with the guacamole. Avocados quickly brown when exposed to air.

If you need to make ahead, make the filling (you’ll need to hard cook and cut the eggs to get the egg yolks for the filling), and store the filling in the refrigerator in a freezer bag with all air squeezed out. The filling will last a day or two without browning, stored this way.

When getting ready to serve, cut out a corner of the freezer bag and pipe the filling into the egg white halves.

If you’ve already made your guacamole deviled eggs and need to store them for more than an hour, cover with plastic wrap and make sure that all surfaces of the filling are touching the plastic wrap and not exposed to air.

CAN’T GET ENOUGH OF DEVILED EGGS? HERE ARE FIVE MORE RECIPES TO TRY