Instant Pot Guacamole Deviled Eggs

Looking for a deviled egg upgrade? These luscious and tasty guacamole deviled eggs are the best. I love me some deviled eggs, especially around the holidays, but I’m not always crazy about all the mayo. Enter guacamole deviled eggs. This recipe combines one of the best things about the Instant Pot (get yours here: https://amzn.to/2QmSPR1)–fantastic, easy-to-peel eggs–and the perfect blend of avocado, herbs and spices for an amazing taste treat!

Something tells me that kid from the Dr Seuss book never had avocado-stuffed deviled eggs, otherwise Sam would have had no problem with green eggs and ham. These easy guacamole deviled eggs are the perfect appetizer for game day, tailgating, picnic, potluck, St. Patrick’s Day, Easter or even Cinco de Mayo!

Deviled eggs always bring a crowd-pleasing touch to start a meal or party, and using guacamole as the base is  not only tasty, but it’s a heart-healthy way to indulge in deviled eggs, as avocado subs for the majority of egg yolk in this recipe.

Deviled Eggs.  A classic for a reason! People love them and they are pretty much ubiquitous at any potluck or picnic held across the nation. I can’t tell you how much I enjoyed this variation on the classic deviled egg. They are so fresh and tasty. Try them tonight so you’ll be ready for your next big event.

These luscious and tasty guacamole deviled eggs are the best.


Ingredients:

  • 1 cup water
  • 6 eggs
  • 1 large ripe avocado
  • 1 tbsp lime juice
  • 1/2 tsp kosher salt
  • 1 tbsp sour cream
  • 1 tbsp finely chopped cilantro
  • 1 tbsp snipped chives
  • Additional cilantro leaves for garnish

Instructions:

  1. Pour one cup of water in the Instant Pot and insert the steam rack. Arrange the eggs on the rack, then secure the lid, making sure the vent is closed.
  2. Using the display panel select the MANUAL function*. Use the +/- keys and program the Instant Pot for 5 minutes.
  3. When the time is up, let the pressure naturally release for 5 minutes, then quick-release the remaining pressure.
  4. Immediately move the eggs to an ice bath for at least 5 minutes, then peel.
  5. Cut the eggs in half lengthwise and set the yolks aside. Arrange the emptied eggs on a serving dish.
  6. In a medium bowl, roughly mash avocado with a fork, then stir in lime juice, salt, sour cream and two of the egg yolks (reserve the remaining 4 yolks for another use).
  7. Fold in chopped cilantro, chives and jalapeno (if using).
  8. Fill eggs with avocado mixture and top each with a small sprig of cilantro.

*The MANUAL and PRESSURE COOK buttons are interchangeable.