Guacamole-Stuffed Eggs

May/June 2014

No votes yet

Guacamole-stuffed eggs are the perfect healthy appetizer recipe for an easy, yet impressive, potluck or party dish.

Guacamole-Stuffed Eggs Recipe

Makes: 6 servings

Active Time:

Total Time:


  • 6 large eggs
  • 1 ripe avocado, diced
  • 1/4 cup prepared fresh tomato salsa
  • 1 teaspoon lemon juice
  • Kosher salt & cracked black pepper to taste

You Might Also Like


  1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling. Let cool to room temperature or refrigerate until cold.
  2. Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
  3. Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate the unpeeled hard-boiled eggs for up to 1 week.


Per serving: 73 calories; 5 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 0 g total sugars; 4 g protein; 2 g fiber; 106 mg sodium; 211 mg potassium.

Carbohydrate Servings: 0

Exchanges: 1/2 lean meat, 1 fat

More From EatingWell

Recipe Categories

Connect With Us


EatingWell Magazine

more smart savings

Today's Favorites

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner