Here’s a new twist on your usual deviled egg recipe. These here Guacamole Deviled Eggs will delight your guests and family at your next buffet or picnic! But, you might want to double the recipe, ‘cause these tasty, little babies will fly off the platter! Everyone will be coming back for seconds! YUM!
Guacamole Deviled Eggs
Recipe by: Bobbi Jo Lathan
Recipe type: Appetizer, Brunch, Side Dish
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
10 mins
TOTAL TIME
25 mins
INGREDIENTS
6 eggs
1 large avocado
2 slices of bacon (fried and crumbled or finely chopped)
1 tablespoon red onion (finely chopped)
1 teaspoon fresh jalapeno (seeded and finely chopped)
1 tablespoon lemon juice (freshly squeezed)
1 ½ tablespoons fresh cilantro (finely chopped)
½ teaspoon each of salt and black pepper
1 teaspoon garlic powder
INSTRUCTIONS
Git out a good sized pot and fill it with water and a sprinkle of salt. Bring the water to a rolling boil.
Add the eggs to the boiling water and turn the heat down to a high simmer.
Let them eggs simmer for around 6-7 minutes.
Take the cooked eggs out of the pot with a slotted spoon and place them on a plate or in a bowl and let them cool.
Once the eggs have cooled, peel them and cut them in half and place the cut eggs on a platter.
Now, git yourself a mixing bowl. Scoop them golden egg yolks out of the halved eggs and into the mixing bowl.
Peel your avocado and scoop out the pulp and add that to the egg yolks in the mixing bowl.
Then, add the bacon pieces (save a few little pieces for garnish later), the onion, the jalapeno, lemon juice, cilantro, salt, pepper and garlic powder and mash with a fork, stirring and mashing until well blended.
Now, scoop out a spoonful of the avocado-eggs mixture and fill the holes in the halved eggs.
Top those filled deviled eggs with a few pieces of bacon for decoration. Place them Guacamole Deviled Eggs on the platter, serve ‘em up, and watch them be devoured by your hungry guests!