Guacamole-Stuffed Eggs

3.8 (36)
Guacamole-Stuffed Eggs

Guacamole-stuffed eggs are the perfect healthy appetizer recipe for an easy, yet impressive, potluck or party dish.

Yield: 6 servings
Active Time: 30
Total Time: 50


  • 6 large eggs
  • 1 ripe avocado, diced
  • 1/4 cup prepared fresh tomato salsa
  • 1 teaspoon lemon juice
  • Kosher salt & cracked black pepper to taste


  1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling. Let cool to room temperature or refrigerate until cold.
  2. Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
  3. Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the unpeeled hard-boiled eggs for up to 1 week.


Nutrition Per Serving

calories 73
fat 5 g (1 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 4 g
protein 4 g
fiber 2 g
sodium 106 mg
potassium 211 mg

Nutrition Bonus

Carbohydrate Serving 0

Exchanges 1/2 lean meat, 1 fat

From EatingWell April/May 2006, The EatingWell Diet (2007)