Ingredients
Method
- Slice the 6 peeled hard-boiled eggs lengthwise into two equal halves, gently scoop the yolks into a medium mixing bowl, and arrange the 12 egg white halves on a serving platter.
- Mash the egg yolks and 10.5 oz (300g) of ripe avocado flesh together in the bowl using a fork until smooth and creamy.
- Add the 1 tbsp. lime juice, 1 tbsp. chopped chives, 0.25 cup chopped cilantro, 1 tsp. red pepper flakes, and 0.5 tsp. sea salt to the mashed avocado mixture, stirring until evenly combined.
- Spoon or pipe the guacamole filling evenly into the 12 egg white halves, cover tightly to prevent browning, and refrigerate for at least 30 minutes until chilled and firm.
- Dust the chilled Guacamole Deviled Eggs evenly with 0.25 tsp. chili powder right before serving.
- Check Avocado Ripeness Carefully: Press gently near the stem end of Hass avocados—they should yield slightly to firm pressure without feeling mushy. Underripe avocados will leave hard chunks in your filling, while overripe ones have dark fibers that dull the vibrant green color.
- Mince Herbs Finely if Piping: If you want a clean, bakery-style swirl using a piping bag and star tip, chop the chives and cilantro very finely so the herbs do not clog the nozzle. Alternatively, use a zip-top bag with a 0. 5-inch corner snipped off for effortless filling.
Choose the Right Eggs for Flawless Peeling: Ultra-fresh eggs have a lower pH, causing the inner membrane to cling tightly to the shell. Use eggs that have been in the refrigerator for 7 to 10 days, and plunge them directly into an ice water bath for 15 minutes immediately after boiling so the shells slide right off.
Lock Out Air to Prevent Browning: While fresh lime juice slows down oxidation, air is still the enemy of avocado. When chilling your Guacamole Deviled Eggs for the required 30 minutes, press a sheet of plastic wrap gently against the surface of the filling or store them in a tightly sealed container.