Cut each egg in half lengthwise and carefully remove the yolks. Place the yolks in a mixing bowl. Using a fork, break them into crumbs.
Cut the avocados in half, remove the stone and take out the flesh. Cut it into chunks. Add to the bowl altogether with sour cream, cherry tomatoes, minced onion, lime juice, sliced chili pepper and finely chopped cilantro.
Mix everything well until combined. Taste it and add seasoning to your liking.
Using a piping bag fit with a piping tip of your choice, fill each egg white with the guacamole mixture.
Optional: Garnish with cilantro leaf and a slice of fresh chili.
Sour cream can be substituted with Greek yogurt or Crème fraiche.
Use as much chili pepper as you like. Also, any type that is available in your local store. Jalapeno is a great option, but it can be any kind of hot pepper.
I used about a tablespoon of finely chopped cilantro. You feel free to use more, if you like. If you don’t like it, try using fresh parsley instead.
If you don’t have a piping bag, you can use a Ziploc bag instead. Or you can use a spoon.
Course: Appetizer, Party Food
Keyword: Easy Deviled Eggs Recipe
Guacamole Deviled Eggs
Amount Per Serving (1 appetizer)
Calories 99Calories from Fat 63
% Daily Value*
Saturated Fat 1g6%
Vitamin A 235IU5%
Vitamin C 6.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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