Devilish Guac Eggs

Devilish Guac Eggs

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Rhonda Holtz Hill 5

"I came up with this after eating sliced avocado with deviled eggs. I made them and took them to a party and received good feedback!"
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1 h 30 m servings 195 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 17.1 g
  • 26%
  • Carbs:
  • 2.8g
  • < 1%
  • Protein:
  • 8 g
  • 16%
  • Cholesterol:
  • 220 mg
  • 73%
  • Sodium:
  • 240 mg
  • 10%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Cut peeled eggs in half horizontally and scoop egg yolks into a bowl. Scoop avocado from peels and mash the flesh into egg yolks. Stir onion and garlic into yolk mixture; add lime juice, mayonnaise, and salt. Stir until creamy.
  2. Spoon about 1 tablespoon avocado filling into hollow of each egg white half. Place eggs onto a serving platter and sprinkle each deviled egg with a pinch of chili powder. Sprinkle Cheddar cheese over each appetizer and top each with 2 slices of olive. Cover and chill for 1 hour before serving.


  • Cook's Note:
  • Press onion through a garlic press.


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Delicious guac eggs! I subbed with a little garlic and onion powders (didn't have any fresh) and garnished with crumbled bacon. They were very good. Will make again as written, minus the olive...

The gatlic flavor develops as they chill in the refrigerator, so I had to be patient for that amount of time. It was worth it! You don't lose out when the cheese must be omitted, the taste is ...

Best ever, I think. Yummy

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