By Recipe Team on March 12, 2025
Serve up this delicious (and healthy!) twist on deviled eggs at your next gathering.
This recipe from the American Institute for Cancer Research is packed with protein and B vitamins from the eggs, as well as heart-healthy fat and fiber from the avocados. Serving the guacamole-esq filling in egg halves helps provide a portion-controlled appetizer for the perfect bite before the main course.
Makes 12 servings (2 egg halves). Per serving: 130 calories, 10 g total fat (0 g trans fat), 185 mg cholesterol, 4 g carbohydrates, 7 g protein, 2 g dietary fiber, 120 mg sodium, 1 g sugar, 0 g added sugar.
Ingredients:
12 eggs
2 medium avocados, chopped
1 medium tomato, chopped
2 tablespoons red onion, finely chopped
1 clove garlic, minced
1 tablespoon cilantro, finely chopped
1 tablespoon fresh lime juice
1/4 teaspoon salt
Sprinkle of paprika
1/2 jalapeño pepper, minced (optional)
Preparation:
- Hard boil eggs by placing eggs in an even layer in large pot covered by 2 inches of cold water. Heat pan on high and bring to rolling boil. Immediately turn off heat, cover pot with lid and let eggs sit on hot burner for 10 minutes.
- Transfer eggs to bowl of ice water to cool; peel eggs. (Tip: Fresh eggs are more difficult to peel; to make it easier, buy your eggs 1 – 2 weeks before you plan to make this recipe, if possible.)
- Slice eggs lengthwise and scoop out yolks; place yolks in large mixing bowl.
- Add avocados to yolks and mash with fork until completely mixed.
- Add remaining ingredients, except paprika. Stir to combine.
- Carefully scoop about 1 tablespoon of mixture into each egg white half.
- Sprinkle with paprika to garnish.
- Top with jalapeño, if using.
Prep time: 15 minutes
Difficulty: Easy
Cook time: 15 minutes
Serves: 12
