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Guacamole Deviled Eggs Recipe
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5 from 5 votes

Guacamole Deviled Eggs

A creamy guacamole and egg yolk mixture piped onto halved boiled eggs. This low-carb, heart-healthy recipe is delicious. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, Lunch, Snack
Cuisine: American
Keyword: deviled eggs, guacamole deviled eggs
Servings: 18 deviled egg halves
Calories: 60cal


  • 9 large Eggland's Best Eggs
  • 1 medium avocado pitted and halved
  • 2 tbsp fat-free sour cream can use full fat if preferred for keto
  • 1 1/2 tsp lime juice
  • 1/3 cup finely chopped tomato can use roma, or tomatoes on the vine
  • 1/4 cup scallions
  • salt & pepper to taste
  • cilantro to taste
  • jalapeno, diced and de-seeded Optional. Be sure to wear gloves while handling jalapenos.


  • Boil eggs for 15 minutes.
  • Remove eggs from boiling water and run them under cool water as you peel them.
  • Once peeled, slice the eggs in half, and add the yolks to a medium bowl. 
  • Slice, pit, and remove peel from avocado and add it to the egg yolks bowl.
  • Add cilantro, jalapeno, spices, tomato, sour cream, and lime juice to the bowl with avocado and egg and mashed until creamy.
  • Add mixture to a piping bag and pipe into the halved eggs. 
  • Enjoy! Chill remaining eggs.  


Serving: 63g | Calories: 60cal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 106mg | Sodium: 43mg | Potassium: 104mg | Fiber: 1g | Sugar: 1g | Vitamin A: 210IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg