Two snack favorites join forces in a flavor-packed recipe for Guacamole Deviled Eggs topped with a sprinkling of taco seasoning.

A top-down view of deviled eggs on a wooden platter

Deviled eggs are one of my go-to snacks because they’re high in protein and can be easily customized with countless flavor combos. This latest spin will have you ditching the chips and communal bowl-o-guac in favor of cool and creamy Guacamole Deviled Eggs.

How Long to Boil Deviled Eggs

It’s the #1 conundrum cooks face when trying to achieve the perfectly cooked yolk and firm whites. I have used the same hard-boiled egg method since college and it hasn’t failed me yet!

A close-up of guacamole deviled eggs on a wood background

Here’s the setup:

  • Add the eggs to a pan and add enough water to be 1 inch above the eggs
  • Place the pan over medium-high heat and bring the water to a boil
  • Once the water reaches a boil, cover the pan and turn off the stovetop
  • Let the eggs sit (covered) on the stovetop for exactly 12 minutes
  • Rinse the eggs with cold water then peel and serve!

In this recipe, you mash the yolks with avocado, diced red onion, cilantro and plenty of fresh lime juice then pile the mixture inside the egg whites. Top off each bite-sized snack with crumbled cotija and a sprinkle of taco seasoning and a flavor- and protein-packed appetizer is done!

Deviled eggs on a platter surrounded by small bowls of cheese and seasoning
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Appetizer

Guacamole Deviled Eggs

Two snack favorites join forces in a flavor-packed recipe for Guacamole Deviled Eggs topped with a sprinkling of taco seasoning.
5 from 1 vote
A top-down view of deviled eggs on a wooden platter
Prep Time 15 mins
Cook Time 12 mins
Servings 6 servings

Ingredients 

  • 6 large eggs
  • 1 small avocado, peeled, pitted and diced
  • 1 Tablespoon fresh lime juice
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons small diced red onion
  • 1 Tablespoon chopped fresh cilantro
  • Crumbled cotija cheese, for garnishing
  • Taco seasoning, for garnishing

Instructions 

  • Add the eggs to a medium sauce pot and fill it with enough water to cover the eggs. Set the sauce pot over medium-high heat and bring the water to a boil. 
  • Once the water is boiling, cover the sauce pot and turn off the heat. Let the eggs sit for 11 minutes then rinse them with cold water. Once the eggs are cooled, peel them then cut them in half lengthwise.
  • Add the yolks to a small bowl and set the halved egg whites aside. Add the avocado, lime juice and mayonnaise to the bowl and mash to combine. Stir in the red onion and cilantro then taste and season the mixture with salt and pepper.
  • Arrange the halved egg whites on a plate. Spoon the avocado mixture into each egg white. Garnish with crumbled cotija cheese and a sprinkle of taco seasoning then serve.

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Nutrition

Calories: 150kcal, Carbohydrates: 4g, Protein: 6g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 166mg, Sodium: 95mg, Potassium: 232mg, Fiber: 2g, Sugar: 1g, Vitamin A: 295IU, Vitamin C: 4mg, Calcium: 30mg, Iron: 1mg

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  1. 5 stars
    I absolutely LOVE this spin on deviled eggs! I whipped them up for lunch and had to bring the rest to my neighbor to stop myself from eating all of them. The sprinkling of taco seasoning and Cojita cheese takes the simple guac filling up a notch.