Apps, Comida Latina, Dairy Free, Recipes, Snacks

Mayo-Free Guacamole Deviled Eggs

November 30, 2016
Guacamole Deviled Eggs Recipe

Hi! Hi! And Happy Monday. Do you remember a couple weeks back when I made you Butternut Squash and Maple Empanadas and told you about the new e-cookbook that myself and whole slew of other talented food bloggers contributed to called The Casual Veggie?  Well, guess what? The book is now available! And to celebrate I made you guacamole deviled eggs!

Guacamole Deviled Eggs



The Casual Veggie Cookbook

This is a extensive compilation that features over 150 veggie-centric recipes from 45 food bloggers. Each of the 29 most common veggies from asparagus to eggplant to Brussels sprouts have their own chapter with details on how to buy, store, and cook them. The digital format is easy to navigate from any device but all the recipes are also printable so you don’t have to take your iPad into the kitchen if you don’t want to. The book is available for download right here from my site and every copy of the book bought from ¡Hola! Jalapeño helps support my blog, which means more delicious recipes for you…and maybe a glass of wine for me, I won’t lie. To purchase your very own copy click on the image of the book on the right-hand side of this page!

Deviled Guacamole Eggs

To celebrate several of us contributors are throwing a virtual party full of autumn nibbles and drinks.

Click on the links below to find all the details. My contribution to the shindig is a combination of everyone’s two favorite hors d’oeuvres; Deviled Eggs and Guacamole to make the world’s best guacamole deviled eggs (in my opinion). If the words deviled eggs have you thinking gloppy mayo-laden gut bombs then think again. These are light and creamy without using any mayonnaise at all. The avocado acts as the fat here which means less guilt for me when I accidentally devour half a dozen.

Guacamole Stuffed Eggs

Even better guacamole deviled eggs are super simple to put together. Here’s how…

Ingredients for deviled eggs

First you get the hard part out of the way; boiling and peeling the eggs (I give you a detailed rundown in the recipe for how I boil eggs, follow them and you will have perfect eggs every time). Then combine the yolks and the rest of the ingredients in a food processor and pulse until the filling is smooth. If you don’t have a food processor you can chop all the filling ingredients super small and then mash them together with a fork.

Pureeing the filling for eggs

Pipe or spoon the filling into the egg white shells, top with some thinly sliced jalapeños or red chiles if you’d like and serve!

Prepping Guacamole Eggs

For the rest of the party check out these fancy veggie-inspired autumn drinks and appetizers:

Guacamole Deviled Eggs Recipe


Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 4-6 servings


  • 6 large eggs
  • 2 1/2 tablespoons of salt, divided
  • 1/2 large, ripe avocado
  • 1/4 cup cilantro leaves
  • 1 jalapeño, sliced, plus 1 for garnish (optional)
  • 1 scallion, chopped
  • Juice of 1/2 a lime
  • 1/4 teaspoon black pepper


  1. Place eggs in a medium saucepan and cover with cold water. Add 2 tablespoons of the salt and place over medium heat. Bring to a boil then remove from heat, cover, and let sit 12 minutes. Drain and rinse in cold water until cool enough to handle.
  2. Peel eggs and slice in half vertically. Remove yolks and place in the bowl of a food processor fitted with the blade attachment.
  3. Add remaining ingredients to the food processor and pulse until smooth, stopping to scrape down the sides occasionally.
  4. Pipe or spoon filling back into the cooked egg whites, top with thinly sliced jalapeños if desired and serve.

You Might Also Like


  • Brie@ToasterOvenLvoe October 19, 2015 at 2:32 pm

    This is such a genius idea Kate! I usually avoid deviled eggs because of the mayo but switching it out for flavorful guacamole sounds delicious. Can’t wait to try these for my next party or maybe just a Saturday night in 😉

    • Kate Ramos
      Kate Ramos October 20, 2015 at 2:58 am

      I’ve eaten at least 1/2 dozen by myself Brie, I won’t lie. They make about as good a meal as any!!

  • Christine | Vermilion Roots October 19, 2015 at 3:50 pm

    I can’t resist deviled eggs. The avocado in this recipe is going to make it harder. Pleasure to meet you through #TheCasualVeggie! 🙂

    • Kate Ramos
      Kate Ramos October 26, 2015 at 12:26 pm

      I feel you Christine! I’m a deviled egg fanatic. So great to be introduced to your delicious recipes as well.

  • Liz October 19, 2015 at 11:42 pm

    Ohmygoodnesss these look so good! I’m not a huge deviled eggs fan, but that fact that avocado is involved has totally sold me!! Congrats on an amazing release 🙂

    • Kate Ramos
      Kate Ramos October 21, 2015 at 3:25 am

      Thanks so much Liz! You too! I hope you get a chance to try these deviled eggs–they’re the bomb!!

  • Nicole @ Fitful Focus October 20, 2015 at 1:10 am

    I have a similar recipe and they’re so good! I love your deviled egg tray!

    • Kate Ramos
      Kate Ramos October 21, 2015 at 3:20 am

      Thank you Nicole! The tray was my Grandmothers’. I use it every time I make deviled eggs, I love it too! 🙂

  • Real Simple Good October 20, 2015 at 1:59 am

    Oh wow! These look tasty! Love me some guac! We’ve enjoyed getting to know you through your blog and #TheCasualVeggie! Congrats on the release today!

    • Kate Ramos
      Kate Ramos October 20, 2015 at 2:54 am

      Thank you! I can say the same for you too! I love when I’m introduced to a whole new slew of food bloggers, this has been so much fun.

  • Adina October 20, 2015 at 9:53 am

    I love deviled eggs or stuffed eggs, the way we call them around here. The combination with avocado sounds amazing, I can just imagine the taste and the creaminess.

    • Kate Ramos
      Kate Ramos October 21, 2015 at 3:14 am

      Thank you Adina!! They are ridiculously good, and almost healthy! My two favorite combinations. 🙂

  • kari | cooking up clean October 20, 2015 at 2:30 pm

    This sounds totally dreamy…. yum yum and YUM!!! I might make them this weekend for a Halloween party and make them look a little like eyeballs 🙂 woohoo!

    • Kate Ramos
      Kate Ramos October 21, 2015 at 3:10 am

      Yesssss, Kari!! I love the eyeball idea–creepy! 🙂

  • la femme farmer October 20, 2015 at 8:49 pm

    Yum! even though I’m a huge mayo lover (homemade only though) – these sound fabulous!
    I have that same egg plate – it sure dresses up a deviled egg, doesn’t it?

    • Kate Ramos
      Kate Ramos October 21, 2015 at 3:08 am

      Don’t you LOVE that plate? It used to be my Grandmothers’ I love the beading in the middle.

  • Willow | Will Cook For Friends October 22, 2015 at 2:40 am

    This is such a great idea, Kate! I love guacamole, and I love deviled eggs, but I never would have thought to put the two together. And I’m always looking for new ways to use avocado (and ditch mayo). I will definitely be giving this a try the next time I hardboil!

    • Kate Ramos
      Kate Ramos October 26, 2015 at 12:24 pm

      Thank you Willow! Please let me know what you think. I would take one of your Pear Ginger cocktails too when you get a sec. 🙂