Guacamole-Stuffed Devilled Eggs

10 24 servings, 1 devilled egg (39 g) each
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24 servings, 1 devilled egg (39 g) each

Don't believe them when they say you can't please all the people all the time. Serve our devilled eggs stuffed with creamy guacamole and see for yourself! This Guacamole-Stuffed Devilled Egg recipe is a must-try.

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What You Need

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Make It

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  • Cut eggs lengthwise in half. Remove yolks; mash with fork in medium bowl. Add Miracle Whip, onions, peppers and lime juice; mix well. Gently stir in avocados and tomatoes.
  • Spoon into egg white halves.
  • Sprinkle with cilantro.

Make Ahead

Eggs can be stuffed ahead of time. Refrigerate up to 2 days before serving.

How to Hard Cook Eggs

Place eggs in single layer in saucepan; add enough water to completely cover eggs by at least 1 inch. Bring water boil; cover. Remove saucepan from heat; let stand 15 min. Drain eggs; immediately place in bowl of ice water. Let stand until completely cooled, changing water if necessary. Perfectly hard-cooked eggs will have a firm yellow centre with no greenish tinge. Hard-cooked eggs in their shells can be refrigerated for up to 1 week.


  • 24 servings, 1 devilled egg (39 g) each

Nutritional Information

Serving Size 24 servings, 1 devilled egg (39 g) each
Calories 60
% Daily Value
Total fat 4.5g
Saturated fat 1g
Cholesterol 95mg
Sodium 70mg
Carbohydrate 2g
Dietary fibre 0g
Sugars 1g
Protein 3g
Vitamin A 4 %DV
Vitamin C 2 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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