Two snack favorites join forces in a flavor-packed recipe for Guacamole Deviled Eggs topped with a sprinkling of taco seasoning.
Deviled eggs are one of my go-to snacks because they’re high in protein and can be easily customized with countless flavor combos. This latest spin will have you ditching the chips and communal bowl-o-guac in favor of cool and creamy Guacamole Deviled Eggs.
How Long to Boil Deviled Eggs
It’s the #1 conundrum cooks face when trying to achieve the perfectly cooked yolk and firm whites. I have used the same hard-boiled egg method since college and it hasn’t failed me yet!
Here’s the setup:
- Add the eggs to a pan and add enough water to be 1 inch above the eggs
- Place the pan over medium-high heat and bring the water to a boil
- Once the water reaches a boil, cover the pan and turn off the stovetop
- Let the eggs sit (covered) on the stovetop for exactly 12 minutes
- Rinse the eggs with cold water then peel and serve!
In this recipe, you mash the yolks with avocado, diced red onion, cilantro and plenty of fresh lime juice then pile the mixture inside the egg whites. Top off each bite-sized snack with crumbled cotija and a sprinkle of taco seasoning and a flavor- and protein-packed appetizer is done!
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Add the eggs to a medium sauce pot and fill it with enough water to cover the eggs. Set the sauce pot over medium-high heat and bring the water to a boil.
Once the water is boiling, cover the sauce pot and turn off the heat. Let the eggs sit for 11 minutes then rinse them with cold water. Once the eggs are cooled, peel them then cut them in half lengthwise.
Add the yolks to a small bowl and set the halved egg whites aside. Add the avocado, lime juice and mayonnaise to the bowl and mash to combine. Stir in the red onion and cilantro then taste and season the mixture with salt and pepper.
Arrange the halved egg whites on a plate. Spoon the avocado mixture into each egg white. Garnish with crumbled cotija cheese and a sprinkle of taco seasoning then serve.