Guacamole Deviled Eggs

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Guacamole Deviled Eggs

Guacamole deviled eggs make a fun, delicious twist on the classic appetizer. I don’t mind using prepared guacamole in this recipe – it saves time and makes my life easier. Guacamole is actually one of the few packaged items that tend to have a clean ingredients list.

Guacamole Deviled Eggs
 
Prep and Cool time
Total time
 
Author:
Recipe type: Appetizer, Gluten-Free, Low-Carb, Primal/Paleo
Yield: 12 appetizers
Ingredients
  • 6 large hard boiled eggs
  • ½ cup (4 oz) prepared guacamole (I used spicy)
  • ¼ cup (2 oz) plain, full-fat Greek yogurt
  • Paprika for garnish
Instructions
  1. Using a sharp knife, slice each egg in half, lengthwise.
  2. Gently remove the yolks and place in a medium bowl. Arrange the egg white halves on a serving plate.
  3. Add the guacamole and Greek yogurt to the egg yolks. With a fork, mash well, until very smooth.
  4. Spoon the guacamole/yolk mixture into the egg white halves, or use a spatula to transfer the mixture to a Ziploc bag, snip off the corner and pipe the yolk mixture into the egg white halves.
  5. Dust with paprika and serve.
Nutrition Per Serving
Serving size: ½ filled egg; Calories: 61; Fat: 4g; Carbohydrates: 1.5g; Sugar: 0g; Sodium: 62mg; Fiber: 0g; Protein: 4g

Guacamole Deviled Eggs

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