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Guacamole Deviled Eggs

These are not your average run-of-the-mill deviled eggs because they are Guacamole Deviled Eggs!
Apr 2, 2015 | Joy McCarthy

I have such fond memories of my grandma's (Ma McCarthy's mama) deviled eggs. Every special family gathering like Easter, she would make them for us. Everything she made was wonderful with a dose of love, especially because she was such a loving and sweet lady. I miss our special dates going grocery shopping together but when I look at my mom and Aunt Linda, I see so much of my grandma -- they carry on her vivacious spirit and sparkle!

Since I wanted to create a mayo-free (learn more about that below), powered-up deviled eggs I combined my fave guac recipe from my book Joyous Health. These are not your average run-of-the-mill deviled eggs because they are Guacamole Deviled Eggs! Avocados go together with eggs like apple pie goes with ice cream. Don't you agree?

I'm pretty sure you're gonna love this recipe as much as Walker and I do. In fact, as soon as we finished filming the video, we gobbled them up! If you are getting together with family this weekend to celebrate Easter, these guacamole deviled eggs are sure to be a hit!

As always, when possible I recommend you use organic, non-GMO high-quality ingredients for this recipe. If you have access to "farm fresh eggs" and I mean, literally you can get fresh eggs from a farm nearby then that's also fantastic!

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  • 4 whole medium or large organic eggs, hard boiled (approximately 9-10 minutes)
  • 1 ripe avocado*
  • 1/2 small tomato, finely chopped
  • 1 garlic clove, finely chopped
  • 2 tbsp, red onion, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 2 tbsp hemp hearts
  • Juice of 1 lime
  • Pinch of ground cayenne
  • Dash of sea salt
  1. Once the eggs have cooled, carefully remove the shell from the eggs. Slice lengthwise and pull each half apart separating the yolk from the egg white shell.
  2. In a medium size bowl, mash together with a fork the egg yolks and avocado. Then mix in the tomato, garlic clove, red onion, cilantro, hemp hearts, lime juice, cayenne and sea salt. It will form a perfect deviled egg paste!
  3. Carefully spoon in mixture to each egg white half. Sprinkle with cayenne or paprika!
  4. You may have some leftover guac deviled egg paste. You could either boil more eggs so you have more egg white shells to fill or you could enjoy the leftovers with crackers, on toast or as a dip for veggies.


*Got a giant size avo? Just use half of it.
This recipe yields 8 deviled eggs.

Enjoy these devilishly delish eggs as a snack or the main event of a meal. You could make these for your family and then enjoy them with a big beautiful salad!

Avoid Canola and Soybean Oil (unless certified organic)

As you might have guessed, I'm not a fan of processed mayonnaise. Despite many marketing campaigns trying to convince us it's "REAL FOOD", most food manufacturers add an absolutely terrible ingredient I avoid at all costs -- either canola or soybean oil.

Both of these oils are likely genetically modified (unless certified organic) and should be avoided at all costs. Canola oil is completely unedible until it is HIGHLY processed. And soybean oil is often processed using hexane, a volatile solvent that is considered an air pollutant by the Environmental Protection Agency. If you can get certified organic mayo then you are purchasing it with ingredients that are not genetically modified and have not been treated with hexane.

But why bother with mayo, when you've got this awesome deviled egg recipe ;)

I hope you love it and do post your comments below. As always, if you share it on instagram and be sure to hashtag me #joyoushealth so I can see your deliciousness.

Have a joyous day!


Jackie   •   April 4, 2015

Thanks for this, Joy! Do you have any tips for buying or storing avocados? I find them very finicky - sometimes they don't ripen until well past when I wanted to eat them, and other times I think they are perfectly ripe, but when I open them, they are nearly rotten (with brown spots inside). Thanks, Jackie

Kate McDonald Walker   •   April 5, 2015

Courtney   •   May 28, 2015

These were so delish! Thanks Joy!


JANICE SNYDER   •   February 8, 2016

I have never heard of hemp hearts. Where can this be bought. Is it okay without it or what can be substituted for it if it can't be found.

Kate McDonald Walker   •   February 8, 2016

betsy   •   March 30, 2018

I can hardly wait to try this... though I will probably add my favorite hot spicy pickles to the avocado, garlic, and eggs with maybe the cilantro too... as I LOVE THEM!

Joy McCarthy   •   March 31, 2018

Jane Hilliard   •   July 18, 2018

I made these for the first (definitely not the last)time today. Delicious! These will be great for summer bbq season.

Joy McCarthy   •   July 18, 2018

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