RECIPE: Spicy Avocado Deviled Eggs

For Halloween, we made “rotten eggs” in cooking class – which was basically hard boiled eggs that had a black spider web design on the white, and a spicy (green!) guacamole later in the inside. Not only was it delicious, it was a super fun addition to our spread of healthy (and SPOOKY) appetizers.


Spicy Avocado Deviled Eggs Long

Spicy Avocado Deviled Eggs

  • Servings: 8
  • Difficulty: easy to moderate
  • Print

Recipe by Amanda Hibshman, RDN


  • 8 Eggs
  • Black Food Coloring
  • 2 Cups Water
  • ½ Cup Guacamole
  • 1 Tbsp Mayonnaise
  • ½ tsp Garlic Powder
  • ⅛ tsp salt
  • ⅛ tsp pepper
  • 1/4 cup El Pato Sauce
  • Garnish: Diced Tomatoes, Cilantro


  1. Hard Boil Eggs – Put eggs in a pot (that has a lid) and cover with water. Bring water to a boil (without lid) and boil eggs for 1 minute. Turn burner off and put lid on pot. Let eggs sit for 15 minutes, then rinse and cool (can run under cold water or put in ice bath. Once cool, take the back of a knife and crack the egg shell, but don’t peel it. Place cracked eggs in a ziplock bag full of a few drops of food coloring and water (as much needed to cover eggs). Let sit overnight. When ready to make, drain water, peel eggs and rinse with water.
  2. Cut eggs in half. Gently remove yolks and put them in a separate bowl. Add guacamole, mayonnaise, garlic powder, salt and pepper, and El Pato sauce, and mix. Put filling in ziplock bag, seal, and cut the tip off. Pipe filling into eggs and garnish with diced tomatoes and chopped cilantro (and more hot sauce!)

Nutrition Information Per Serving (two egg halves):
Calories 99, Total Fat 7g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 187g, Sodium 118mg, Potassium 124mg, Total Carbohydrates 2g, Daily Fiber 0g, Sugars 0g, Protein 7g, Vitamin A 5%, Vitamin C 0%, Calcium 3%, Iron 5%


Spicy Avocado Deviled Eggs Square


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