Deviled Eggs
Print Recipe

Spicy Avocado Deviled Eggs

Course: Appetizer
Cuisine: American
Keyword: easter, halloween
Servings: 8


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


  • 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.
  • 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!)
  • Notes

    Recipe by Amanda Hibshman, RDN