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Guacamole Inspired Deviled Eggs

  • Author: Mellissa Sevigny
  • Yield: 24 halves 1x
  • Category: Appetizer
  • Cuisine: Eggs



  • 12 large eggs
  • 1 ripe hass avocado, peeled & pitted
  • 6 Tbsp mayonnaise
  • 1 lime, juiced
  • 1 Tbsp chopped cilantro
  • 3/4 tsp kosher salt
  • 1/4 tsp cumin
  • 1/2 tsp cayenne pepper


  1. First cook, cool and peel your eggs.
  2. Cut them in half and gently remove the yolks, placing them in a medium bowl. Add the avocado and mash together with a fork.
  3. Once combined, add the rest of the ingredients and mix well until mostly smooth.
  4. Add the filling to a pastry bag fit with a star tube, or put it into a quart sized freezer bag (when ready to fill you just cut off the corner and squeeze into whites). At this point you can store the filling and whites separately in the fridge until ready to serve (if using for guests or bringing to a potluck gathering).
  5. If serving immediately, set your whites on a plate or platter and pipe your filling into them. If desired, garnish with fresh cilantro and/or a sprinkle of paprika or cayenne pepper.


  • Serving Size: 1 deviled egg
  • Calories: 74
  • Fat: 7g
  • Carbohydrates: 1g/ .5g net
  • Fiber: .5g
  • Protein: 3g

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