Guacamole Deviled Eggs paleo recipe

Guacamole Deviled Eggs

Guacamole Deviled Eggs are a huge hit in our house. The boys (now teenagers if you can believe it!) and their friends love this healthy after school snack. I love that it’s high protein and full of healthy fat.

If you’re looking for healthy St. Patrick’s day recipes, I’ve got you covered with this one! Craving more green-themed recipes? Take a look at my Green Eggs recipe – it’s a super healthy bright green method for making scrambled eggs.

Print Recipe
Guacamole Deviled Eggs
  • 6 large hard boiled eggs, cooled and peeled
  • 2 ripe avocados
  • ¼ cup cilantro, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon lime juice
  • ½ teaspoon celtic sea salt
  • 1 teaspoon red pepper flakes
  • chili powder, for garnish
  1. Cut eggs in half and remove yolks
  2. In a medium bowl, mash yolks and avocados
  3. Stir in cilantro, chives, lime juice, salt, and red pepper flakes
  4. Scoop filling into egg whites with a 1 tablespoon ice cream scoop
  5. Refrigerate until serving
  6. Sprinkle with chili powder
  7. Serve

This recipe is based on Elise’s Guacamole Deviled Eggs recipe on Simply Recipes. In my version, I’ve omitted the sour cream, increased the amount of cilantro (who can resist an extra helping of this phytonutrient rich herb that controls blood sugar?!), and used different spices –ones that I keep on hand in my spice drawer. What makes this deviled egg recipe special is that it does not require mayonnaise. The avocados are rich enough to replace it, and add the gorgeous green hue.

I’m not sure what it is about deviled eggs that makes them such a special, festive treat. Maybe it’s that they look so pretty and taste absolutely rich and delicious. If you’re looking for another quick and easy kid friendly snack, try my basic Deviled Egg recipe which is flavored with mayonnaise, mustard, celery, shallots, and parsley!


  1. Marilyn says

    Hello Elana,

    I made the guacamole deviled eggs this evening what a big hit the fresh lime juice made these eggs very refreshing. They are delishious thank you for a great recipe. I just discovered your site through another post happy I found you great recipes thanks again!

  2. Steve says

    Love this recipe. Thinking about making them for an upcoming potluck but I am busy the night before. How long ahead of time could they be made and stored? Two days?


    • Elana says

      Hi Steve, each time I’ve made these I’ve done so the same day I’m serving them since I’m concerned that the avocado could go brown if prepared more than a few hours in advance. If you do decide to make them a day or two ahead of time please let us know if it works out well.

    • Lis says

      Just another idea: I make huge batches of guacamole and freeze them into 1 cup containers. Thaws out wonderfully! Thinking it’d work great with the added egg also.

  3. Tahy says

    Wow~ This recipe is fantastic. Look like the lunch time is coming and you make me feel so hungry. I definitely will make it for dinner.

  4. DeNeen says

    YUM! These are just delish and will be on my snack menu all the time!!

    The great thing is being able to mix and match flavors with such a great fruit as avocado!!!

    Elana’s pantry is helping me to eat right and enjoy cooking again!!!

    Thank you so much!!1

  5. Margaret bennett says

    I made these for my lady friends who came to visit. They loved them, I did too and my super picky husband as well! The only change I made was to add more lime juice. Thanks Elena for this fabulous recipe. I definitely will be making these again.?

  6. Julie says

    Actually, there are a lot of choices to fill with deviled eggs. I would like to add some celery for my favorite taste. Anyway, I would like to share mine with quick preparation and easy to find ingredients:

    – 3 large eggs
    – 2 slices of bacon
    – 1 tablespoon of mayonnaise
    – 1/2 to 1 teaspoon yellow mustard
    – Pepper and salt
    – 1/4 teaspoon of paprika or chili powder
    – some fresh onion

    With mine, the filled portion consists of yolk and bacon. Way to cook is identical. Hope it’s helpful.

  7. Ellen Scott says

    Egg is my favorite but all the time come up with simple boiling and omelet. I already made the nearly similar recipe but I mixed the yolks with Chinese squash rather than avocado. It did taste good, even better if your squash is well selected. Perhaps add to my recipe library under egg recipe category for a try next time.

  8. says

    This looks absolutely wonderful! I love deviled eggs and I love guacamole, and this looks like a match made in heaven! Thanks for sharing this.

    • Nancy says

      My guess is that they would be pretty much an “serve and immediately” type of item if you want to maintain the pretty color. You could always prep this ahead of time with cutting the eggs, scooping the yolks, and mixing everything together in a bowl except for the avocados (and maybe go ahead and squeeze the limes, but have the juice ready to go in a separate bowl), and then before you are actually ready to serve, just get the avocados added into the mix, and then fill the eggs.

      • Mary says

        These are truly delicious. I don’t care for cilantro, so I added minced onlon instead. If you prep this ahead, keep the pit of one avocado in the mixture, cover with plastic wrap pressed ontop of the mash, and in an airtight container. It helps maintain the color.

  9. Carol Sze says

    I immediately thought of Dr. Seuss’s Green Eggs ‘n Ham for the kids! That would be quite a healthy treat.

  10. VanEtte says

    Since I’m the only one at my house that eats avacados, I’ll chop the egg whites and make egg salad.

  11. says

    Thank you so much for such an informative site and your generous spirit. An addition of salsa to the hard boiled eggs is tasty. from Joan

Leave a Comment

Your email address will not be published. Required fields are marked *

Your comment will need to be approved before it will appear on the site. For substitutions, the only way to know is to try!