Appetizers, Sides, Snacks

‘guacafied’ eggs

January 24, 2011

A perfect appetizer for the next party you are hosting or simply delicious as a new snack for you and your family to enjoy.  This recipe is a modern twist on the good ol’ classic…deviled eggs.  I have to be honest here…I have never actually had deviled eggs before.  Kinda weird right?  Oh wel!  Anyhoo, these babies are a yummy way of spicin’ up your life, especially if you eat hardboiled eggs pretty much daily like myself.  If you are getting tired of your standard ‘go-to’s’, then give these bite-sized bits a go.  Again, similar to my last post…the options here for toppings are pretty much endless!

Admitedly, I had sooooo much fun making these (total nerd on a Friday night!)  I am very ‘crafty’ and loved putting these little creations together.  Without a doubt, I think that this is the prettiest, cutest, most adorable dish I have made thus far.  I have had the idea for this recipe in my head for quite some time.  I just thought that the combo of the eggs with the guac would be so tasty together…and damn I was right.  I finally sat down on the weekend and made a list of toppings I thought would compliment one another, grabbed a few items at the store and got busy in the kitchen.  In the end (after sampling the platter) our top 3 favs were…the ones topped with bacon (of course!), the sauteed mushroom and then sauteed onion and roasted red pepper.  Put your thinkin’ cap on…what delicious variations can you dream up?!

‘guacafied’ eggs
Recipe Type: appetizer
Yield: many
  • eggs - number of course depends on how many you wish to make (add on a few extra, just incase some break or don't cooperate with you!)
  • guacamole - can use homemade or storebought (I used Mad Mexican Guacamole)
  • assorted toppings
  • fresh herbs and spices
  • boston lettuce leaves for even more effect! 😉 - optional
  1. start by harboiling your eggs for 8-12 minutes (depending on number of eggs)
  2. drain hot water and let cool by covering with cold water and placing in the fridge
  3. in the meantime, sautee any veggies or cook any meat that needs to be prepared
  4. while this is happening, cut or chop any veggies/herbs that you are going to use as toppings
  5. once eggs have completely cooled, crack the shell and carefully peel the eggs
  6. once peeled, take a large sharp knife and cut eggs in half
  7. remove yolks using a small spoon while gently squeezing the egg (I kept the yolks and used them to crumble on top of a salad)
  8. with a spoon or using a pastry bag (like I did to make them pretty!), fill the 'emptied eggs' with guacamole
  9. garnish with desired toppings
  10. plate and serve
  11. enjoy!
Other topping options may include: smoked salmon, tuna, shrimp, crab, fresh ginger, spicy ground beef, sardines, sundried tomatoes, olives, hot peppers, sausage pieces, caviar (if you are really fancy), pulled pork, shredded chicken, various herbs/spices and of course many more!

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  • LC March 29, 2011 at 5:17 pm

    OMG! I know that this recipe has been up for a while, but I just discovered it and I am super excited to make some guacafied eggs. I love deviled eggs and this looks like the perfect paleo alternative. Every recipe I’ve made from your site is a winner – keep ’em coming!

    • Cindy Sexton March 30, 2011 at 1:15 pm

      Awesome! Thank you!!!

  • Erin June 18, 2011 at 1:06 am

    OMG! These look delicious! I am going to a Father’s Day cookout this weekend to honor my husband and our dear friend (both amaziing fathers), and they both love deviled eggs! I am going to make half of them guacified and alternate them on the platter! It will look cool and I can’t wait to taste them!! Thanks for sharing this!

    • Cindy Sexton June 18, 2011 at 12:43 pm

      You are so welcome! What a great idea for your cookout! Take a picture of them and let me know how everything turns out! Good luck and have a great weekend!! =)

  • snacky(ish) ideas — PALEOdISH July 31, 2012 at 4:30 pm

    […] Hard-boiled/‘Guacafied’ Eggs – oh hard-boiled eggs…I honestly never get sick of you! I eat them almost daily…for reals! Super quick to make and even easier to take with you on the road. I usually just crack, peel and sprinkle with a dash or two of hot sauce…and some pepper and sea salt. If you have more time and want to get a little fancy…try guacafying your eggs! […]

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