Eve’s Guac Deviled Eggs

Eve’s Guac Deviled Eggs
  • 15M Total Time

  • 15M Prep Time

  • 7 Ingredients

  • 24 Servings


  1. CUT hard-boiled eggs in half length-wise. SPOON out yolks and PLACE into a re-sealable bag. SET egg white halves onto a plate.

  2. ADD avocado, sour cream, salt and tabasco to bag of yolks. SEAL bag and MASH together with hands until completely MIXED.

  3. SNIP one corner of the bag and PIPE into the egg white halves creating a small mound.

  4. GARNISH with 1/2 piece of tortilla chip and drops of salsa and SERVE.


  • 12 large, hard-boiled EGGS
  • 1 ripe avocado
  • 1/4 cup sour cream
  • 1 tsp salt
  • Dash Tabasco sauce
  • 1/2 cup salsa
  • 12 tortilla chips


For perfect hard-boiled eggsplace 12 eggs in a pan and cover with one inch of water. Bring just to a boil.


This recipe is a good source of choline.

Remove pan from heat and cover with lid. Let eggs steam for 12 minutes. Cool in cold water for 15 minutes.


Additional garnishes include shredded Mexican cheese or chopped cilantro.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.