Guacamole Stuffed Deviled Eggs

# Ingredient List:

→ Eggs

01 - 6 large eggs

→ Guacamole Filling

02 - 1 ripe avocado

03 - 2 tablespoons red onion, finely minced

04 - 1 small jalapeño, seeded and minced (optional)

05 - 1 tablespoon fresh cilantro, chopped

06 - 1 tablespoon lime juice, freshly squeezed

07 - 1/4 teaspoon salt

08 - 1/8 teaspoon ground black pepper

09 - 1 Roma tomato, seeded and finely diced

→ Garnish

10 - Smoked paprika, for dusting

11 - Extra cilantro leaves, for garnish

# How-To Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a gentle boil over medium-high heat. Cover, remove from heat, and let sit for 10 minutes.

02 - Transfer eggs to an ice bath for 5 minutes. Peel eggs and slice in half lengthwise.

03 - Remove egg yolks gently and place in a mixing bowl. Mash yolks with a fork until smooth.

04 - Cut avocado, remove pit, and scoop flesh into the bowl with yolks. Mash together until smooth and creamy.

05 - Add red onion, jalapeño if desired, cilantro, lime juice, salt, ground black pepper, and diced tomato. Mix until fully incorporated.

06 - Spoon or pipe the guacamole mixture into the egg white halves, ensuring even filling.

07 - Dust with smoked paprika and garnish with fresh cilantro leaves. Refrigerate until ready to serve.

# Expert Advice:

01 -

The guacamole filling keeps everything fresh, making each bite a surprise twist on a familiar snack.
This recipe is so quick to assemble, you can whip it up minutes before guests arrive and still look like you planned ahead.

02 -

If you rush peeling warm eggs, the whites will tear and the filling won’t sit nicely—it’s worth waiting for that ice bath.
Bumping up the lime juice keeps the avocado green—even leftovers stay bright for hours instead of fading too quickly.

03 -