Guacamole Deviled Eggs Recipe

Ingredients for Guacamole Deviled Eggs

• 6 large eggs
• Red Onion
• Plum Tomato
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1/2 teaspoon garlic salt
• Dash of hot sauce
• 2 ripe avocados
• 1-2 tablespoons finely chopped jalapeño (optional)

How to Make Guacamole Deviled Eggs

1. Place 6 large eggs in a large saucepan and cover with cold water.
2. Bring to a boil over medium-high heat.
3. Once boiling, reduce heat to medium-low and simmer for 12 minutes.
4. Immediately drain the hot water and rinse the eggs under cold running water until completely cool.
5. Gently tap the eggs all over and peel under cold running water once cool enough to handle.
6. In a small bowl, combine 1/4 cup finely chopped red onion, 1/4 cup finely diced tomato, 1/4 cup mayonnaise, 1 tablespoon lime juice, 1/2 teaspoon garlic salt, and a dash of your favorite hot sauce.
7. Add 1-2 tablespoons finely chopped jalapeño (optional).
8. Mix until thoroughly combined.
9. In a medium bowl, mash 2 ripe avocados with a fork until smooth.
10. Add 1/4 cup of the onion mixture to the mashed avocado and stir until well combined.
11. Slice the cooled, peeled eggs in half lengthwise and carefully remove the yolks.
12. Spoon or pipe the guacamole mixture into the egg white halves.
13. In a small bowl, mash the egg yolks with a fork. Add the remaining onion mixture and mix until well combined.
14. Spoon the yolk mixture into the other halves of the egg whites.
15. Refrigerate for at least 1 hour to allow the flavors to meld before serving.
16. (Optional) For a creamier texture, you can mash the egg yolks and add them directly to the guacamole before filling the egg whites.