Cooking with Chef Bryan: Guacamole Deviled Eggs

Cooking with Chef Bryan: Guacamole Deviled Eggs (Photo: The American Heart Association)

(KUTV) — Guacamole Deviled Eggs
Recipe and Photo Courtesy of The American Heart Association


  • 9 large eggs
  • 1 medium avocado (halved and pitted)
  • 2 tbsp fat-free sour cream
  • 1 1/2 tsp lime juice
  • 1/3 cup seeded and finely chopped roma tomato
  • 1/4 cup finely chopped green onions
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1 to 2 tsp finely chopped jalapeno
  • Dried or fresh cilantro for garnish


Make the hard boiled eggs by filling a large pot with water. Add the eggs and bring the water to a boil over high heat. As soon as the water begins to boil, cover with a lid and remove the pot from the heat. Let the eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.

When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise and remove the yolks. Add 2 whole egg yolks into a medium bowl and reserve the remaining egg yolks for another use. Place the egg white halves onto a platter.

Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado flesh into a bowl. Use a fork and mash the egg yolks and avocado together. Stir in the sour cream and lime juice.

Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato. Add the chopped tomato and green onion to the mashed avocado. Salt and pepper and if desired add the finely chopped jalapeño pepper.

Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve and enjoy!

Recipe copyright © 2016 American Heart Association. This recipe is brought to you by the American Heart Association's Simple Cooking with Heart ® Program. For more simple, quick and affordable recipes, visit