3-Ingredient Avocado Deviled Eggs

Avocado deviled eggs are the perfect snack or appetizer. And the best part? You make this easy recipe with just three ingredients!

Course Appetizer

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 143kcal

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.

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.