These avocado deviled eggs are incredible. They are so creamy and flavorful! And when using store-bought guacamole, it's also a truly easy recipe to make. It only requires three basic ingredients, and it's ready in about 15 minutes.
Deviled eggs are one of my favorite appetizers, and when I eat out, I always order them if they are available. But it's also very easy to make them at home! Avocado deviled eggs are the perfect snack or appetizer. And the best part? You make this super easy recipe with just three ingredients.
Ingredients
You'll only need three ingredients (plus an optional one) to make this delicious appetizer. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
- Hard-boiled eggs: For this recipe, you'll need to boil the eggs until the yolks are well cooked. So, if you use my recipe for hard-boiled eggs, you should keep them in the hot water for 12-13 minutes.
- Prepared guacamole: This makes life so easy! But if you're not as lazy as I am, you can mash a ripe avocado with lemon juice, salt, pepper, garlic powder, onion powder, and maybe a little cayenne.
- Mayonnaise: While not strictly necessary, it does add creaminess and flavor. You can replace it with additional avocado if you wish.
- Red pepper flakes: I use them mostly as a garnish, so they're optional. But if you like your food spicy, you can be generous with them and spice up the eggs.
Variations
- As mentioned above, you can mash a small ripe avocado with spices and a bit of lemon juice and use that instead of prepared guacamole.
- Add a teaspoon of Dijon mustard.
- If you like spicy food, add a pinch of cayenne pepper to the yolk mixture.
- Sprinkle the eggs with bacon bits for extra flavor.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by slicing each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
Mash the egg yolks well with a fork. Add the guacamole and mayonnaise and keep mashing and mixing until smooth.
Spoon the yolk mixture into the empty egg white halves.
Sprinkle the eggs with red pepper flakes (optional but pretty) and serve. See? Easy!
Expert Tip
If you'd like to be fancy, rather than spooning the yolk-avocado mixture into the empty egg whites, you can add the mixture to a piping bag and pipe it into the egg whites. I sometimes do it, but you do end up wasting some of the mixture (it clings to the piping bag), so I usually don't bother.
Recipe FAQs
The mayonnaise adds extra creaminess and flavor. It's not strictly necessary, though. If you prefer not to use it, you can simply increase the amount of guacamole by 2-3 tablespoons.
Yes and no. You can make these eggs in advance and keep them in the fridge for a few hours, but not for longer than that, or the avocado will turn brown.
You should serve it either cold or at room temperature.
Serving Suggestions
These eggs are perfect as an appetizer or a snack, but I also love having them for lunch. I make a lunch of three of them (six halves) with a side of fresh-cut veggies or a cucumber tomato salad, and I'm a happy camper!
Storing Leftovers
You can keep the leftovers in an airtight container in the fridge for a few hours. I don't recommend keeping them for longer than that because the avocado will brown. I don't recommend freezing the leftovers.
More Deviled Egg Recipes
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Recipe Card
3-Ingredient Avocado Deviled Eggs
Video
Ingredients
- 6 large eggs - hard-boiled
- ½ cup guacamole
- 2 tablespoons mayonnaise
- Red pepper flakes - for garnish; optional
Instructions
- Using a sharp knife, slice each egg in half lengthwise. Gently remove the yolks and place them in a medium bowl. Arrange the egg white halves on a serving plate.
- Mash the egg yolks well with a fork. Add the guacamole and mayonnaise and keep mashing and mixing until smooth.
- Spoon the mixture into the egg white halves.
- Garnish the eggs with red pepper flakes and serve, or chill for a few hours before serving.
Notes
- For this recipe, you'll need to boil the eggs until the yolks are well cooked. So, if you use my recipe for hard-boiled eggs, you should keep them in the hot water for 13-14 minutes.
- If you'd like to be fancy, rather than spooning the yolk-avocado mixture into the empty egg whites, you can add the mixture to a piping bag and pipe it into the egg whites. I sometimes do it, but you do end up wasting some of the mixture (it clings to the piping bag), so I usually don't bother.
- You can keep the leftovers in an airtight container in the fridge for a few hours. I don't recommend keeping them for longer because the avocado will brown. I don't recommend freezing the leftovers.
Nutrition per Serving
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Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
