A blessed thing happened this weekend. My love for Mexican food met my love for deviled eggs, and these Guacamole Deviled Eggs happened. I may have eaten most of them before I took photos. They were that good. And I know I’ll be making them again for Easter! And while I’m at it I may just make some Traditional Deviled Eggs too, because I love them so.
When it comes to spice, I can’t get enough of “the heat”, so I added a little minced serrano pepper to take these Guacamole Deviled Eggs over the top! However, you can leave out the serrano chile pepper (even though I’ll think you’re crazy) and they’d still be very tasty.
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6 hard boiled eggs
2 ripe avocados
1 Tbsp lime juice
1/2 teaspoon salt
1 Tbsp sour cream
1 Tbsp chopped cilantro
1 serrano chile pepper, veins and seeds removed, minced (optional)
1 Tbsp chopped green onion
Carefully peel the hard boiled eggs and cut them in half lengthwise. Use a small spoon to carefully scoop out the cooked yolks into a bowl.
Scoop a heaping spoonful of the avocado/egg mixture into each well of the hard boiled egg whites. Garnish with fresh cilantro or green onion.
Recipe adapted from Simply Recipes.