Zesty Guacamole Deviled Eggs (Keto, Low-Carb & Perfect Appetizer!)
Elevate your appetizer game with these vibrant and flavorful Guacamole Deviled Eggs! Creamy avocado is mashed with tangy lime juice, spicy jalapeño, fresh cilantro, and minced red onion, then spooned into perfectly cooked egg white halves. These are a delicious, low-carb, keto-friendly, and gluten-free twist on a classic, ideal for parties, potlucks, or a healthy snack!
Yields: 12 deviled egg halves Prep time: 15 minutes Cook time: 10-12 minutes (for boiling eggs) Chill time: 30 minutes (optional, but recommended)
Ingredients:
- 6 large eggs
- 1 medium ripe avocado
- 2-3 teaspoons fresh lime juice (adjust to taste)
- 1 teaspoon red onion, very finely minced
- 1 tablespoon jalapeño, minced (remove seeds for less heat, leave for more)
- 1 tablespoon fresh cilantro, chopped
- Salt and black pepper to taste
- 1 tablespoon diced tomato (for garnish)
- Pinch of chili powder (for garnish)
Equipment:
- Medium saucepan (for boiling eggs)
- Ice bath (bowl of ice water)
- Small mixing bowl
- Fork or potato masher (for avocado)
- Small spoon or piping bag (for filling)
Instructions:
- Boil Eggs: Place the 6 large eggs in a single layer in a medium saucepan. Cover the eggs with cold water by about one inch.
- Bring the water to a rolling boil over high heat. Once boiling, immediately remove the pan from the heat, cover it with a lid, and let the eggs sit in the hot water for exactly 10 minutes for hard-boiled eggs.
- Prepare Ice Bath & Peel Eggs: While the eggs are sitting, prepare an ice bath by filling a bowl with ice and cold water.
- After 10 minutes, transfer the cooked eggs to the ice bath using a slotted spoon. Let them cool in the ice bath for at least 5 minutes. This stops the cooking process and makes them easier to peel.
- Once cooled, carefully peel the eggs under cool running water.
- Halve Eggs & Prep Yolks: Carefully cut each peeled egg in half lengthwise. Gently scoop out the egg yolks and place them in a small mixing bowl. (You won’t be using the yolks in this recipe, so you can discard them or save them for another use).
- Arrange the egg white halves on a serving platter.
- Make Guacamole Filling: Add the ripe avocado to the bowl with the egg yolks (if using a different bowl, add only the avocado).
- Add the fresh lime juice, minced red onion, minced jalapeño, and chopped fresh cilantro.
- Use a fork or potato masher to mash the avocado and all the ingredients together until smooth and creamy. Season with salt and black pepper to taste.
- Fill Egg Whites: Spoon the guacamole mixture evenly into each egg white half. You can use a small spoon for a rustic look or a piping bag with a wide tip for a more elegant presentation.
- Garnish & Chill (Optional): Garnish each deviled egg half with a small amount of diced tomato and a tiny pinch of chili powder.
- For best flavor and to allow the flavors to meld, cover the platter lightly with plastic wrap and refrigerate for at least 30 minutes before serving.
- Serve & Enjoy! Serve chilled and enjoy these flavorful Guacamole Deviled Eggs!
Tips for Success:
- Ripe Avocado: Ensure your avocado is perfectly ripe for a creamy filling. It should yield gently to pressure.
- Prevent Browning: The lime juice helps prevent the avocado from browning, but for longer storage, you can press plastic wrap directly onto the surface of the filling before chilling.
- Jalapeño Heat: Adjust the amount of jalapeño to your spice preference. Remove seeds and membranes for milder heat.
- Storage: These are best enjoyed the same day they are made. If storing, keep them tightly covered in the refrigerator for up to 1-2 days. The avocado may brown slightly over time.
Recipe Analysis & Dietary Classification
- High Protein: Yes, from the eggs and avocado (though avocado is primarily fat).
- Low-Carb: Yes, this recipe is very low-carb. All ingredients are naturally low in carbohydrates.
- Keto: Yes, this recipe is keto-friendly. All listed ingredients are suitable for a ketogenic diet.
- Gluten-Free: Yes, this recipe is naturally gluten-free.
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