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Deviled Guacamole Eggs

  • difficulty

    easy

  • serves

    3

  • cooks in

    15 to 30 mins

  • calories

    227 per serving

Ingredients

  • 6 large eggs
  • 1 medium avocado
  • 2-3 tsp fresh lime juice
  • ¼ red onion, finely chopped
  • ½ jalapeno, finely chopped
  • 1 tomato, diced
  • Salt and pepper to taste
  • Optional toppings – cooked bacon, spring onions, feta cheese
Serve with a green side salad

Cooking Directions

  1.  Place the eggs in a saucepan with enough water to cover them both. Bring the water to the boil and simmer the eggs for 6-7 minutes or until hard boiled.  Remove from the heat, drain, cool under running water and set aside.
  2. Once cooled peel the eggs. Cut the eggs in half horizontally. Scoop out the yolks and set aside in a bowl.
  3. In a separate bowl, mash the avocado and add in half of the egg yolks.  Save the remaining egg yolks for up to 3 days in the fridge – you can add to salads, sandwiches or eat them on their own for a quick snack with salt, pepper and chilli flakes.
  4. In the avocado and egg mixture bowl mix in the lime juice, tomato, red onion, jalapeno, salt and pepper and adjust to taste. 
  5. Scoop a heaped spoonful of the guacamole mixture into the 12 halved eggs and serve with any additional toppings and a green salad