Avocado & Cilantro Stuffed Eggs

Makes 12 Servings
serve with:
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  • 6 Large Boiled Eggs
  • 1 medium, ripe avocado
  • 1 tablespoon (15ml) fresh lime juice (juice of ½ lime)
  • Freshly ground black pepper to taste
  • ¼ teaspoon (1.25ml) onion powder
  • 1 clove pressed garlic
  • 1 tablespoon (15ml) finely chopped cilantro leaves, plus more for garnish
  • ⅛ teaspoon (.75 ml) salt, or to taste
  • Smoked paprika to sprinkle over the top


Peel eggs and cut them in half lengthwise. Remove egg yolks from halved eggs and place 3 yolks in a small bowl; discard remaining yolks.

Add ripe avocado, lime juice (it will keep avocados from browning), and chopped cilantro.

Add ¼ teaspoon (1.25 ml) onion powder and about ⅛ teaspoon (.75 ml) freshly ground black pepper.

Press in 1 garlic clove and mash everything together with a potato masher or fork. Add ⅛ teaspoon (.75ml) salt, or to taste.

Pipe the avocado mixture into the eggs with a pastry bag using a star tip or a ziploc bag for a smooth finish.


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