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    Home » Recipes » Appetizer Recipes

    Chipotle Guacamole Deviled Eggs

    Updated: Nov 18, 2019 · Published: Mar 27, 2015 by Andrea

    Jump to Recipe

    This Easter, give deviled eggs an unexpected twist and fill them with  tasty, irresistible Chipotle guacamole!

    These guacamole deviled eggs are one of the tastier vegetarian finger foods I've ever had in my life -I promise. Rich flavor, beautiful appearance, they make the perfect snack to serve at Easter parties and happy hours.

    The original recipe recalls for mayonnaise,  but these deviled eggs are totally mayo-free and yet have an incredible rich texture thanks to the avocados.

    Avocados are full of potassium, vitamin K, vitamin E and B vitamins. Also, they have a very high amount of fiber, making it one of best super foods around.

    Since I'm one of those crazy avocado fans, I thought guacamole would be an egg-cellent addiction my deviled eggs! I've also added a pinch of chipotle, to give it an extra kick, but if you're more on the mild side, you can substitute it with sweet or hot paprika.

    To fill the eggs, I normally use a piping bag as it helps a lot if you want tidy and mess-free deviled eggs. Don't panic if you don't have any at hands, simply spoon the guacamole into the egg, it may be less fancy, but still the same goodness.

    Chipotle Guacamole Deviled Eggs - The Egg-straordinary Easter Snack - www.thepetitecook.com

    These Chipotle guacamole deviled eggs are definitely a must-try, plus they're dairy-free & gluten free, so great for everyone with allergies! As soon as you taste them you will want to make them all over again.

    They're fantastic to serve at Easter parties but really, every occasion is perfect to dig into these yummy snack!

    If you'd prefer to stick to the original deviled eggs recipe, I got you covered my friends. These Deviled quail eggs are simply  an egg-cellent snack!!

    Chipotle Guacamole Deviled Eggs - The Egg-straordinary Easter Snack - www.thepetitecook.com

     

    Recipe

    Chipotle Guacamole Deviled Eggs - The Egg-straordinary Easter Snack - www.thepetitecook.com
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    5 from 1 vote

    Chipotle Guacamole Deviled Eggs

    Prevent your screen from going dark
    This Easter, try chipotle guacamole deviled eggs for an unexpected twist!
    Prep Time5 minutes mins
    Cook Time11 minutes mins
    Total Time16 minutes mins
    Course: Appetizer, Snack
    Cuisine: American
    Serving: 12
    Calories: 89kcal
    Author: Andrea Soranidis

    Ingredients

    • 6 large eggs
    • 2 medium avocados
    • 1 teaspoon chipotle, finely chopped
    • ½ red onion, finely chopped
    • ¼ cup chopped cilantro
    • 2 tablespoon fresh lemon juice
    • salt and pepper to taste

    Instructions

    • In a pot of boiling water, fold in the eggs and allow to cook for 11 min.
    • In the meantime, prepare the guacamole.Cut the avocado in half and scoop out the flesh.
    • Put avocados and the remaining ingredients into a blender and mix until creamy, season to taste with salt and pepper.
    • Pour the guacamole into a piping bag and refrigerate until ready to use.
    • When the eggs are ready,cool them under cold running water, and peel them.
    • Cut each egg horizontally in half and scoop out the cooked yolks. You can use them for another recipe or in salads.
    • Pipe the guacamole into each egg half, season to taste and serve.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    Nutrition

    Calories: 89kcal | Carbohydrates: 4g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 34mg | Potassium: 203mg | Fiber: 3g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

     

     

     

     

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


    Welcome to my kitchen!
    I’m Andrea, I'm Italian, and I absolutely LOVE cooking.
    Grab a fork and join me!
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