Simple Lime Guac Deviled Eggs

I love deviled eggs. Simple Lime Guac Eggs make a healthy bite made with hard cooked eggs filled with mashed avocado, cilantro and lime juice. The flavors are perfect for an Easter menu. Also easy to make with leftover Easter hard boiled eggs!

If you love deviled eggs, then you’ll love this spin on the classic today: Simple Lime Guac Deviled Eggs. Typically deviled eggs are made with mayo, mustard and dijon mustard, but this recipe is much healthier? This recipe uses guacamole. Many of our recipes included avocado, and these bites are always gobbled up at every party.

Simple Lime Guac Deviled Eggs

Easter is … deviled eggs! Except, I love deviled eggs all year round. Don’t you? We even have a recipe here on RE for Breakfast Deviled Eggs. Both versions are very fun to set out for guests, too. They are really good served on this Deviled Egg Snack Board, too.

Ingredients you will need are hard-cooked eggs, lime, Greek yogurt, avocados, garlic powder, salt, pepper, and green onion or cilantro for garnish!

Why I love these eggs

• They are really simple to make.
• You can make ahead and garnish right before serving.
• They are perfect for Easter and Cinco de Mayo!

Whether you’re serving these Simple Guac Deviled Eggs for Easter or for Cinco de Mayo, they make a lovely presentation. Plus every bite is pure bliss!

Gather these ingredients

• Hard boiled eggs, shells removed
• Lime
• Greek yogurt
• Avocados, mashed
• Garlic powder
• Salt and pepper to taste
• Green onion or cilantro to garnish

How do you make Simple Guac Lime Deviled Eggs?

1. Slice each egg in half lengthwise, and scoop out the yolks.
2. In a medium bowl, mix the mashed avocados with the lime juice.
3. In a mini food processor, add in 1/2 of the egg yolks that you scooped out (or more if desired), the Greek yogurt, garlic powder, the avocado, and salt and pepper to taste. Blend until smooth.
4. Set the halved eggs onto a serving plate. Using a spoon, scoop the guacamole into the center—this can also be done with a pastry bag.
5. Garnish with a dash of chili powder and thinly sliced green onion or cilantro.

How do you cook hard boiled eggs?

You can use my simple stovetop method. It’s worked perfectly every time.

One option is cook the eggs ahead in an instant pot. [Check out Skinnytaste’s How to make perfect eggs in the Instant Pot.]

Prepare a couple hours before the guests arrive … that is, if there are any eggs left. This Creamy Deviled Eggs Appetizer Recipe always gets devoured – fast!

Tips and substitutions

Deviled eggs are the most-searched recipe in May and June, and then for the Fourth of July and Thanksgiving (says Food Network). Which proves my point … people love these precious little bites all year long.

• You can skip the Greek yogurt, and just add more avocado.
• Add more spice for a kick.
• Dust with paprika right before serving.
• If you don’t have lime, lemon works, too!
• Add a tiny bit of minced onion if you want a little more taste.

More deviled egg recipes you may want to try:

Deviled eggs used to be pretty boring when I grew up, but now, think outside the box and try these delicious flavors:

• Breakfast Deviled Eggs
• How to make Asian Deviled Eggs
• Buffalo Ranch Deviled Eggs
• Deviled Egg Croissant Charcuterie Board

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Get the Recipe:

Simple Guac Deviled Eggs

Prep Time: 10 minutes mins

Cook Time: 10 minutes mins

Total Time: 20 minutes mins

Yield: 8

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Ingredients

 

1x2x3x

• 10-12 large hard boiled eggs, shells removed
• 1 lime, juiced
• ½ cup greek yogurt
• 2 medium avocados, mashed
• 1 Tbsp garlic powder
• Salt and pepper to taste
• Green onion or cilantro to garnish

Instructions

 

• Slice each egg in half lengthwise, and scoop out the yolks.
• In a medium bowl, mix the mashed avocados with the lime juice.
• In a mini food processor, add in ½ of the egg yolks that you scooped out (or more if desired), the Greek yogurt, garlic powder, the avocado, and salt and pepper to taste. Blend until smooth.
• Set the halved eggs onto a serving plate. Using a spoon, scoop the guacamole into the center—this can also be done with a pastry bag.
• Garnish with a dash of chili powder and thinly sliced green onion or cilantro.

Notes

Reposted from April 2019.

Cuisine: American

Course: Appetizer

Author: Sandy / Reluctant Entertainer

Calories: 191kcal, Carbohydrates: 7g, Protein: 10g, Fat: 14g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.001g, Cholesterol: 234mg, Sodium: 86mg, Potassium: 361mg, Fiber: 4g, Sugar: 2g, Vitamin A: 403IU, Vitamin C: 7mg, Calcium: 55mg, Iron: 1mg

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