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Fresh Guacamole Deviled Eggs Recipe with Zesty Pico de Gallo – Easy Party Appetizer

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A fresh twist on classic deviled eggs featuring creamy guacamole filling and zesty pico de gallo topping, perfect for parties and quick bites.

Ingredients

Scale
  • 12 large eggs, hard-boiled and peeled
  • 2 ripe Hass avocados, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 1/4 cup finely minced red onion
  • 1 small jalapeño, seeded and finely chopped
  • 2 tablespoons chopped fresh cilantro, plus extra for garnish
  • Salt and pepper to taste
  • 1 medium tomato, finely chopped
  • 2 tablespoons finely diced green bell pepper
  • 2 tablespoons finely diced red bell pepper
  • 1 small garlic clove, minced
  • 1 teaspoon olive oil
  • Optional: dash of cumin or smoked paprika in the guacamole

Instructions

  1. Place 12 large eggs in a saucepan and cover with cold water by about an inch (approx. 3 cups/700 ml). Bring to a boil over medium-high heat, then cover the pot and remove from heat. Let eggs sit for 12 minutes.
  2. Drain and transfer eggs to an ice bath for 5 minutes to cool. Peel carefully, keeping the whites intact. Peeling under running cold water helps loosen shells.
  3. In a medium bowl, combine diced tomato, diced green and red bell peppers, minced garlic, chopped cilantro, olive oil, and a pinch of salt. Mix gently and set aside to marinate.
  4. Cut each egg in half lengthwise. Gently scoop out yolks into a separate bowl, placing the whites on a serving platter.
  5. To the bowl with egg yolks, add ripe avocados, fresh lime juice, minced red onion, chopped jalapeño, chopped cilantro, salt, and pepper. Mash together with a fork or whisk until smooth but still a little chunky.
  6. Spoon or pipe the guacamole mixture into the egg white halves, dividing evenly.
  7. Top each filled egg with a small amount of the zesty pico de gallo.
  8. Garnish with extra chopped cilantro or a sprinkle of smoked paprika. Serve immediately or chill for up to 2 hours before serving.

Notes

Peel eggs under running cold water for easier shell removal. Use ripe but firm avocados for best texture. Add pico de gallo just before serving to avoid sogginess. Use a piping bag for neater filling. Adjust jalapeño heat to preference. Fresh lime juice is preferred over bottled for brightness and to prevent browning.

Nutrition

Keywords: deviled eggs, guacamole, pico de gallo, party appetizer, easy snack, avocado, healthy appetizer

Find it online: https://blingbite.com/fresh-guacamole-deviled-eggs-recipe-with-zesty-pico-de-gallo-easy-party-appetizer/