Guacamole Stuffed Eggs Recipes

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GUACAMOLE-STUFFED EGGS



Guacamole-Stuffed Eggs image

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

Provided by EatingWell Test Kitchen

Categories     Healthy Egg Recipes

Time 50m

Number Of Ingredients 5

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

Steps:

  • 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.
  • Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
  • Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.

Nutrition Facts : Calories 72.6 calories, Carbohydrate 3.8 g, Fat 4.9 g, Fiber 2.4 g, Protein 4.3 g, SaturatedFat 0.7 g, Sodium 105.8 mg, Sugar 0.2 g

CREAMY GUACAMOLE-STUFFED EGGS



Creamy Guacamole-Stuffed Eggs image

Mmm! A bit of lime juice and ripe avocado create a creamy guacamole riff on deviled eggs. You may never make the traditional kind again!

Provided by My Food and Family

Categories     Dairy

Time 10m

Yield Makes 12 servings.

Number Of Ingredients 7

6 hard-cooked eggs
1/2 large fully ripe avocado
2 tsp. lime juice
1/4 cup KRAFT Real Mayo Mayonnaise
1 small jalapeño pepper, seeded, finely chopped
24 thin wheat snack crackers
12 cilantro leaves

Steps:

  • Cut eggs in half lengthwise. Remove yolks; process in food processor with avocado, juice and mayo until smooth.
  • Stir in peppers; spoon into egg whites.
  • Insert crackers into filling; top with cilantro. Keep refrigerated.

Nutrition Facts : Calories 100, Fat 8 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

GUACAMOLE DEVILED EGGS RECIPE BY TASTY



Guacamole Deviled Eggs Recipe by Tasty image

Here's what you need: eggs, avocados, lime juice, salt, pepper, tomato, red onion, fresh cilantro, garlic, jalapeño, tortilla chip, fresh cilantro

Provided by Claire Nolan

Categories     Appetizers

Yield 24 servings

Number Of Ingredients 12

12 eggs
2 avocados
2 tablespoons lime juice
salt, to taste
pepper, to taste
1 tomato, diced
½ cup red onion, diced
2 tablespoons fresh cilantro
1 tablespoon garlic, minced
1 tablespoon jalapeño, minced
tortilla chip
fresh cilantro

Steps:

  • Place the eggs in a large pot and cover with 1 inch (2cm) of cold water. Cover with a lid.
  • Bring to a rolling boil, and remove from heat. Let the eggs sit, covered for 8-10 minutes.
  • Remove from water and immediately place in bath of ice water for a few minutes.
  • Remove shells and cut the egg in half, vertically.
  • Remove the yolk and place in a bowl.
  • Set the cooked whites aside on a serving tray.
  • In the bowl with the yolks, add all the ingredients for guacamole. Mash until well incorporated.
  • Spoon guacamole mixture into the bowls of the cooked egg whites.
  • Garnish with a broken piece of a tortilla chip and cilantro.
  • Enjoy!

Nutrition Facts : Calories 70 calories, Carbohydrate 2 grams, Fat 4 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams

GUACAMOLE-STUFFED DEVILED EGGS



Guacamole-Stuffed Deviled Eggs image

Don't believe them when they say you can't please all the people all the time. Serve our deviled eggs stuffed with creamy guacamole and see for yourself!

Provided by My Food and Family

Categories     Home

Time 10m

Yield 12 servings

Number Of Ingredients 8

1 doz. hard-cooked eggs
1/2 cup chopped avocados
1/2 cup KRAFT Real Mayo Mayonnaise
5 cherry tomatoes, chopped
1/4 cup finely chopped red onions
1 Tbsp. chopped seeded jalapeño peppers
2 tsp. lime juice
2 Tbsp. chopped fresh cilantro

Steps:

  • Cut eggs lengthwise in half. Remove yolks; mash with fork in medium bowl.
  • Add avocados; mash lightly. Stir in mayo, tomatoes, onions, peppers and lime juice.
  • Spoon into egg white halves; sprinkle with cilantro.

Nutrition Facts : Calories 160, Fat 14 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 190 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.5699 g, Sugar 0 g, Protein 7 g

GUACAMOLE STUFFED DEVILED EGGS



Guacamole Stuffed Deviled Eggs image

A great healthy way to eat stuffed eggs. Protein, fiber and no cholesterol. Here's something to make with those Easter eggs that you colored.

Provided by Rita1652

Categories     Lunch/Snacks

Time 15m

Yield 12 serving(s)

Number Of Ingredients 4

6 hard-boiled eggs (cold, halved and yolks removed)
1 avocado, mashed
2 tablespoons salsa, your favorite
12 cilantro leaves

Steps:

  • Mix avocado with salsa.
  • Place a scoop into each half.
  • Top with a cilantro or parsley and serve.

Nutrition Facts : Calories 66.3, Fat 5.1, SaturatedFat 1.2, Cholesterol 93.2, Sodium 48.2, Carbohydrate 1.9, Fiber 1.2, Sugar 0.5, Protein 3.5

GUACAMOLE-STUFFED SWEET POTATOES



Guacamole-Stuffed Sweet Potatoes image

Love this recipe for stuffed sweet potatoes.

Provided by mady metzger

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 50m

Yield 4

Number Of Ingredients 9

2 medium sweet potatoes
2 teaspoons olive oil, divided
1 cup canned chickpeas, drained and rinsed
1 cup chopped kale
½ teaspoon garlic salt
½ teaspoon ground cumin
¼ medium avocado, diced
⅛ cup chopped fresh cilantro
1 tablespoon guacamole seasoning mix

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Cut sweet potatoes in half lengthwise and rub with 1 teaspoon olive oil. Place cut-sides down on the prepared baking sheet.
  • Cook in the preheated oven until cooked through and tender, about 25 minutes.
  • Meanwhile, heat remaining olive oil in a medium skillet over low heat. Add chickpeas and kale; cook for 5 minutes. Add garlic salt and cumin and cook until chickpeas are hot and kale is wilted, 5 to 10 minutes longer.
  • Meanwhile, mash avocado in a small bowl. Mix in cilantro and guacamole seasoning.
  • Remove sweet potatoes from the oven. Scoop a small hole in each sweet potato half and fill with desired amount of chickpea-kale mixture and guacamole. Serve immediately.

Nutrition Facts : Calories 223.9 calories, Carbohydrate 40.1 g, Fat 5.1 g, Fiber 7.3 g, Protein 5.7 g, SaturatedFat 0.7 g, Sodium 530.1 mg, Sugar 4.8 g

EGGS STUFFED WITH GUACAMOLE



Eggs Stuffed With Guacamole image

Another version of avocado stuffed eggs that I like to make.Finely diced tomato or jalapenos make nice garnishes in place of the cilantro.I don't think guacamole should usually be made with pickled chiles,but in this recipe it adds a nice flavor similar to cucumber pickles used in deviled eggs.Both ways are good.Very easy and delicious!

Provided by strangelittlebeast

Categories     Avocado

Time 20m

Yield 12 stuffed eggs, 6 serving(s)

Number Of Ingredients 7

6 large eggs
1/2 medium Hass avocado
2 teaspoons lime juice
1 serrano chili, finely minced (fresh or pickled)
2 teaspoons white onions, finely minced
1/4 teaspoon salt (to taste)
2 teapoons fresh cilantro, minced or 12 whole cilantro leaves

Steps:

  • Place the eggs in a medium pot and cover with water.Place over medium heat and bring to a hard boil.When the water boils,cover the pot and remove from heat.Let the eggs sit,covered,for 12 minutes.
  • Rinse the eggs under cold water and peel.Cut them in half,lengthwise and scoop out the yolk.
  • Mash the avocado with a fork,add lime juice.Mash the yolks with a fork and add to the avocado.Add the rmaining ingredients and season to taste.
  • Restuff the eggs and garnish half with cilantro leaves.
  • Best served immediately or you may keep them covered in the refrigerator until ready to serve.

Nutrition Facts : Calories 91.6, Fat 6.5, SaturatedFat 1.8, Cholesterol 186, Sodium 169, Carbohydrate 1.6, Fiber 0.8, Sugar 0.3, Protein 6.5

EGGY GUACAMOLE



Eggy Guacamole image

Make a super easy and healthy egg recipe for babies who are just starting to eat solids.

Provided by Egg Farmers of Canada

Categories     Trusted Brands: Recipes and Tips     Egg Farmers of Canada

Time 23m

Yield 1

Number Of Ingredients 2

1 large egg
1 avocado

Steps:

  • Place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your eggs to a rolling boil.
  • Remove from heat and let stand, 18 minutes for medium sized eggs, 20 minutes for large eggs and 23 minutes for extra large eggs.
  • Drain water and immediately run cold water over eggs until cooled. Rapid cooling helps prevent a green ring from forming around the yolks.
  • Peel eggs and place in a bowl. Mash well and set aside.
  • Cut avocado in half, remove pit and scoop out flesh. Place avocado flesh in a bowl and mash well with a fork. Combine egg and avocado together and mash together well until you have your desired consistency.

Nutrition Facts : Calories 393.1 calories, Carbohydrate 17.5 g, Cholesterol 186 mg, Fat 34.4 g, Fiber 13.5 g, Protein 10.3 g, SaturatedFat 5.8 g, Sodium 84.1 mg, Sugar 1.7 g

SLIM GUACAMOLE DEVILED EGGS



Slim Guacamole Deviled Eggs image

When you're in the mood for some good finger food, try any one of these sinfully delicious variations on deviled eggs. They are a cinch to fill and make a popular contribution to a potluck or brunch. -Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 1 dozen.

Number Of Ingredients 9

6 hard-boiled large eggs
3 tablespoons reduced-fat mayonnaise
2 tablespoons mashed avocado
1 teaspoon minced fresh cilantro
1/2 teaspoon grated lime zest
1/2 teaspoon lime juice
1/8 teaspoon salt
1/8 teaspoon pepper
Pico de Gallo or tomatoes, optional

Steps:

  • Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, avocado, cilantro, lime zest, lime juice, salt and pepper. Stuff or pipe into egg whites. If desired, garnish with tomatoes. Chill until serving.

Nutrition Facts : Calories 41 calories, Fat 3g fat (1g saturated fat), Cholesterol 70mg cholesterol, Sodium 85mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

FUDGE-STUFFED CHOCOLATE CHIP COOKIES



Fudge-Stuffed Chocolate Chip Cookies image

These are the great, classic chocolate chip cookies you know and love, packed with gooey goodness. The hot fudge center stays soft even after your cookies have fully cooled. Store in an airtight container at room temperature for up to 3 days.

Provided by thymeforpineapple

Categories     Chocolate Chip Cookies

Time 2h45m

Yield 18

Number Of Ingredients 11

½ cup hot fudge topping
1 tablespoon hot fudge topping
2 ½ cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter, softened
¾ cup white sugar
¾ cup packed light brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 (12 ounce) package semisweet chocolate chips

Steps:

  • Line a small, rimmed baking sheet with parchment paper. Using a 1/4-ounce (1/2 tablespoon) cookie scoop, portion hot fudge into 18 balls; place on prepared baking sheet. Freeze, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Meanwhile, whisk together flour, baking soda, and salt in a small bowl.
  • Beat together butter, white sugar, and brown sugar in the bowl of a stand mixer fitted with a paddle attachment on medium speed until light and fluffy, 3 to 4 minutes. With mixer on low, add eggs, one at a time, beating until just combined after each addition. Beat in vanilla until just combined. With mixer on low, gradually add flour mixture, beating until just combined. Gently fold in chocolate chips until evenly distributed.
  • Cover cookie dough with plastic wrap and refrigerate until firm, at least 30 minutes or up to 12 hours.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 3 large, rimmed baking sheets with parchment paper.
  • Using a 1-ounce (2 tablespoon) cookie scoop, portion 1 scoop of chilled cookie dough, and place in the palm of a floured hand. Using a floured thumb, gently create a cavity in the center of the cookie dough. Place 1 frozen fudge ball in center cavity; scoop an additional cookie dough portion, and place on top of fudge ball, wrapping excess dough around fudge ball and rolling in hands to seal.
  • Place on a prepared baking sheet; repeat process with remaining dough and fudge balls, placing 4 inches apart on prepared baking sheets (6 per sheet).
  • Refrigerate, uncovered, until firm, at least 30 minutes, up to 12 hours.
  • Bake one baking sheet at a time in the preheated oven, until golden brown, 14 to 16 minutes. Let cool on the baking sheet for 5 minutes. Serve warm or transfer cookies to a wire rack and let cool completely, about 30 minutes more. Repeat with remaining stuffed cookie dough balls.

Nutrition Facts : Calories 355.8 calories, Carbohydrate 48.8 g, Cholesterol 47.8 mg, Fat 17.7 g, Fiber 1.8 g, Protein 3.7 g, SaturatedFat 10.5 g, Sodium 217.1 mg

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