These Guacamole Deviled Eggs are a fun twist on a traditionally retro treat.  They’re a healthy snack that is sure to please any crowd!

I originally spotted a recipe similar to this one on Facebook.  One of those “make this super fast with two ingredients” videos.  But I haven’t been able to find the recipe since, so I figured that I may as well make my own version!

This past Tuesday, I had attended a Junior League meeting that was a potluck format.  I tested out this recipe with the girls and they were almost completely devoured by Ray and I before I even left home!  After polling the girls to ask their opinion, I knew that this recipe needed to be shared.

Even though I had probably eight of these across the evening, I didn’t feel bad about it at all.  Filled with nutritious content, these are a great way to fit in some of the vegetables that I usually miss across the day.  Make for yourself, or you can consider sharing them with others.

Guacamole Deviled Eggs

Total Time: 45 minutes

Yields: 20 deviled eggs

Ingredients

• 10 eggs
• 2 avocados
• 1 large tomato (diced)
• 1/2 red onion (diced)
• 2 tablespoons cilantro (pull the leaves off the stems)
• 4 cloves of garlic (minced)
• Salt & pepper to taste

Materials Used

• Pyrex Basics Clear Oblong Glass Baking Dishes, 2 Piece Value Plus Pack Set
• Pyrex Prepware 4-Quart Rimmed Mixing Bowl, Clear (2)
• Jamie Oliver Stainless Steel Masher

Directions (high altitude)

1. Hard boil the eggs.  *This will vary slightly at a lower altitude (less time on the heat is necessary), and I honestly struggled to hard boil them correctly trying this for the first at altitude.  My rule is that it’s better to have them slightly over-cooked than under-cooked.*  A simple way to hard boil eggs is to place all of the eggs in a large pot, covered completely by water and covered with a lid.  Bring the pot to a rolling boil and leave on heat for about a minute (I probably left them there for ~10 minutes at altitude.)  Remove from heat, and allow the eggs to sit in the water another 8 minutes or so.  Once you remove from the pot, immediately move the eggs to one of your large bowls that should be filled with ice water.  Allow the eggs to sit until completely cooled.
2. Remove the shells of the eggs and cut the eggs vertically.
3. In your other large bowls, combine the avocados (cut out the middle), diced tomato, diced red onion, cilantro and mixed garlic.  Remove the yellow yolk from the center of the eggs with a small spoon and add the yolk to the mixture, placing the egg whites separately on your serving tray.  Salt and pepper your mixture to taste.  Mash the mixture in your large bowl with your masher until well combined.  *Note that you’ll want this mixture to be less chunky than traditional guacamole, so be sure to mash well.*
4. Using a kitchen spoon, spoon the mixture into the the bowls of the cooked egg whites (where the yolk used to be.)  Enjoy immediately or store in the refrigerator over night.

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