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Rafael’s Guacamole Deviled Eggs

Yields4 Servings

 6 large eggs
 2 ripe avocados
 1 tbsp lime (or lemon) juice
 ½ tsp salt
 1 tbsp sour cream (can skip if you need dairy-free)
 1 tbsp chopped cilantro (plus a several leaves for garnish)
 1 serrano or 1/2 jalapeño chile pepper, minced (include the seeds for more heat, leave them out for less…Rafael just leaves them in!)
 ¼ cup diced chives or green onion. (Alternatively you may use 1/4 cup finely diced white or yellow onion.)

Step 1
Hard-boil the eggs: The easiest way to make hard-boiled eggs that are easy to peel for deviled eggs is to steam them. Fill a saucepan with 1 inch of water and insert a steamer basket. (If you don’t have a steamer basket, that’s okay.)

Bring the water to a boil, then gently place 6 eggs in the steamer basket or directly in the saucepan. Cover the pot. Set your timer for 15 minutes. Remove eggs and set in icy cold water to cool. In a future column, I will show you how to cook eggs in a pressure cooker!


Step 2
Prep the eggs: Once they’ve cooled, carefully peel the hard-boiled eggs and cut them in half lengthwise. Place them on a serving platter. Scoop out the cooked yolks and set aside.


Step 3
Make the filling: Cut the avocados in half. Remove the pit. Scoop out the avocado flesh and place in a bowl.

Roughly mash. If necessary, use your fingers to break up one or two of the cooked egg yolks (2 to 4 halves) over the mashed avocado. (Reserve the remaining egg yolks for another use.) Sprinkle with lime juice and salt, and stir in the sour cream. Stir in the chopped cilantro, serrano or jalapeño chile pepper.


Fill the egg halves: Scoop a generous spoonful of the avocado mixture into each well of the hard-boiled egg whites. Top with a small sprig of fresh cilantro or some chopped chives.


Nutrition Facts

Servings 4