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Devilishly Different Green Deviled Eggs

Devilishly Different Green Deviled Eggs


"I was bored with traditional deviled eggs and had been trying to find more ways to cook with avocados. I made these for a Kentucky Derby party and all 24 were gone within minutes! Next time I will need to make a double batch."
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1 h 55 m servings 70 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 70 kcal
  • 4%
  • Fat:
  • 5 g
  • 8%
  • Carbs:
  • 3.3g
  • 1%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 93 mg
  • 31%
  • Sodium:
  • 96 mg
  • 4%

Based on a 2,000 calorie diet

See full nutrition

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.

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  • Prep

  • Cook

  • Ready In

  1. Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. Stir together mashed avocado, onion, tomato, cilantro, lime juice, jalapeno, and chopped garlic; season with salt and pepper. Refrigerate guacamole, tightly covered, for 1 hour.
  3. Drain pickled garlic cloves and minced pickled jalapeno on a plate lined with paper towels.
  4. Cut each egg in half lengthwise; set yolks aside for another use. Clean away any remaining yolk from egg white halves with a wet paper towel. Place egg whites cut-side up on a serving platter.
  5. Spoon a generous amount of guacamole into each egg white half; top each deviled egg with a pickled garlic clove. Sprinkle minced pickled jalapeno, salt, and black pepper over deviled eggs.


  • Cook's Notes:
  • The guacamole and eggs can be made a day ahead. If making guacamole the day before, make sure you store in an air-tight container. You will likely have some guacamole left over; sometimes I double the ingredients to make sure I have plenty for guacamole and chips.
  • Editor's Note:
  • The nutrition data for this recipe includes the values for whole eggs, although egg yolks are set aside for another use. Nutrition data also include the full amount of guacamole; the actual amount of guacamole consumed may vary.

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Read all reviews 2
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I'm wondering where I went wrong! This didn't work for us. I followed the recipe---even setting aside the yolks (which could have helped in retrospect). The flavors didn't come together for m...

This is outstanding just as it is. I made half exactly as recipe and then thought about the egg I added them but in chunks and it was great also. I will certainly make again

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