Guacamole Deviled Eggs Recipe

Eggs: The base of the dish, providing a firm white to hold the filling and a rich yolk to mix with the avocado.

Avocado: Adds creaminess and a mild, buttery flavor to the filling, making it the star ingredient.

Lime juice: Provides a tangy kick and helps to keep the avocado from browning.

Red onion: Adds a bit of crunch and a sharp, slightly sweet flavor to the mixture.

Cilantro: Offers a fresh, herbaceous note that complements the other ingredients beautifully.

To achieve perfectly boiled eggs, start by placing them in a single layer in a saucepan and covering them with cold water. Bring the water to a gentle boil over medium heat. Once boiling, cover the pan, remove it from the heat, and let the eggs sit for 10 minutes. This method ensures the yolks remain creamy and easy to mash for your guacamole filling. After boiling, immediately transfer the eggs to an ice bath to stop the cooking process and make peeling easier.

• 6 large eggs - Substitute with quail eggs: Quail eggs are smaller, so you may need more, but they offer a similar taste and texture, making them a good alternative for deviled eggs.

• 1 ripe avocado - Substitute with hummus: Hummus provides a creamy texture and rich flavor, though it will alter the taste profile slightly, offering a nutty and savory alternative.

• 1 tablespoon lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor, though it is slightly more tart than lime juice.

• 1 tablespoon finely chopped red onion - Substitute with green onions: Green onions offer a milder onion flavor and a bit of color, making them a suitable substitute.

• 1 tablespoon chopped cilantro - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and can be used as a garnish, though it lacks the distinct taste of cilantro.

• Allow the deviled eggs to cool completely before storing. This prevents condensation, which can make them soggy.

• Place the guacamole deviled eggs in a single layer in an airtight container. If you need to stack them, use parchment paper between layers to prevent sticking.

• Store in the refrigerator for up to two days. The avocado may brown slightly, but the flavor will remain delicious.

• To freeze, avoid assembling the deviled eggs completely. Instead, freeze the egg whites and guacamole mixture separately.

• For the egg whites, lay them on a baking sheet and freeze until solid. Then, transfer to a freezer-safe bag or container.

• For the guacamole mixture, place it in a freezer-safe bag, squeeze out excess air, and flatten for even freezing.

• When ready to serve, thaw the egg whites and guacamole mixture in the refrigerator. Assemble as usual and enjoy the burst of flavors.

• Remember, freezing may alter the texture of the avocado, so it's best to consume fresh when possible.

• Preheat your oven to 300°F (150°C). Place the guacamole deviled eggs on a baking dish. Cover them loosely with aluminum foil to prevent the avocado from browning too much. Heat for about 10 minutes, checking occasionally to ensure they don't overcook.

• Use a microwave-safe plate and arrange the eggs in a single layer. Cover them with a damp paper towel to keep them moist. Microwave on low power in 15-second intervals until they are just warmed through. Be cautious, as the avocado can become too hot quickly.

• For a quick stovetop method, place a non-stick skillet over low heat. Add a splash of water to the pan, then place the deviled eggs in the skillet. Cover with a lid and let them steam gently for a few minutes until warmed.

• If you have a steamer basket, fill a pot with a small amount of water and bring it to a simmer. Place the eggs in the steamer basket, cover, and steam for about 5 minutes. This method helps maintain the creamy texture of the avocado filling.

• For those with an air fryer, preheat it to 300°F (150°C). Place the deviled eggs in the basket, ensuring they are not touching. Heat for 3-4 minutes, checking to ensure they are warmed without becoming too dry.

• Saucepan: Use this to boil the eggs. A medium-sized one should be sufficient for six eggs.

• Slotted spoon: Handy for removing the eggs from the boiling water without burning yourself.

• Mixing bowl: Perfect for mashing the avocado and yolks together with the other ingredients.

• Fork: Ideal for mashing the avocado and egg yolks to a smooth consistency.

• Knife: Use a sharp one to cut the eggs in half cleanly.

• Spoon: Useful for scooping the yolk mixture into the egg whites.

• Cutting board: Provides a stable surface for chopping the red onion and cilantro.

• Measuring spoons: Ensures you get the right amount of lime juice and other ingredients.

• Serving platter: A nice way to present your finished guacamole deviled eggs.

• Peeler: Optional, but can be used to peel the eggs if you find it easier than using your hands.

Boil eggs in advance: Prepare the eggs the day before and store them in the fridge to save time on the day of assembly.

Use a food processor: Quickly blend the avocado, yolks, and other ingredients for a smooth filling.

Pre-chop ingredients: Chop the onion and cilantro ahead of time and store them in airtight containers.

Use a piping bag: Fill a piping bag with the mixture for a quick and neat way to fill the egg whites.

Garnish efficiently: Have paprika ready in a shaker for a quick garnish.