Guacamole Deviled Eggs




I’m not a big mayo fan. I’m not sure why, but something about that weird white stuff in a jar really freaks me out.

I tend to avoid mayo at all costs, including in salads and on sandwiches, which is one reason I have never made deviled eggs! That is until now of course!

I stumbled upon this recipe recently and knew I had to give these deviled eggs a try. Good news, they are super simple, scrumptious, and mayo free! By replacing the mayo with avocado you are getting a healthier version of fats that your body needs, and a whole host of antioxidants to boot! What’s not to love?

Give these little guys a try- for a potluck, for yourself, for St. Patrick’s day or Cinco De Mayo!  Whatever the occasion, I promise these eggs will be a crowd pleaser.


Love, a rented kitchen.




  • 6 large eggs, hard boiled
  • 1 medium avocado
  • 2-3 teaspoons fresh lime juice
  • 1 teaspoon red onion, minced
  • 1 Tablespoon minced jalapeno
  • 1 Tablespoon fresh cilantro, chopped
  • Kosher salt and fresh ground pepper, to taste
  • 1 Tablespoon diced tomato
  • Pinch of Chile powder (for garnish)
  • Optional: Cayenne pepper as desired for a little extra kick!


  1. Once your eggs are cool after being hard-boiled, remove the shell.
  2. Cut the eggs in half horizontally, and scoop the yolks into a small bowl.
  3. Add the avocado to the egg yolk bowl, and mash until well mixed. If you are watching your cholesterol, only add egg yolks from 2 whole eggs and discard the rest. You will have enough filling either way!
  4. Add the lime juice, red onion, jalapeno, cilantro, salt, pepper, and tomato to the avocado mixture. Stir well.
  5. Taste and add cayenne pepper or additional salt/pepper/lime juice as desired!
  6. Scoop a heaping spoonful of the guacamole into the 12 halved eggs.
  7. Garnish with a sprinkle of chile powder and serve!


Notes and Tips!:

  • Source: Skinny Taste
  • If you like spicy dishes, you are definitely going to want to add the cayenne pepper! If you do not like heat in your dish, you’re in luck, without the cayenne this recipe is pretty tame!
  • If you like this recipe, check out other delicious dishes from ‘a rented kitchen’ by clicking the recipe links below!:

Superfood Guacamole


Day 3 of Five Days of Appetizers for the Holidays!

Day One: Thai Peanut Vegetable Dip

Day Two: Brie, Pear, and Caramelized Onion Bruschetta

I know that health is often one thought that gets pushed to the back of our minds over the holidays, at least until it’s time for our New Year’s resolutions. With all those cookies and parties around, it can be hard to stick to a healthy diet! However, with recipes like this, you don’t have to sacrifice your health to the holidays. Forget the rich cheeses and dips- this superfood guacamole will provide you with a full dosage of antioxidants and vitamin c for the day and won’t leave you feeling guilty!

With pomegranate in season over the winter, there’s no better time than now to enjoy this delicious guacamole. With only 5 ingredients, four easy steps, and a delicious taste, this is definitely a treat you’ll want to make again and again. Happy Holidays, from my kitchen to yours.



  • 2 ripe avocados
  • 2 Tablespoons onion, finely chopped (I used purple onion!)
  • 1 Tablespoon fresh cilantro, chopped
  • 3 Tablespoons fresh lime juice
  • Seeds from one pomegranate (about 3/4 cup)*


  1. In a large bowl, mash the two avocados with the back of a large spoon.
  2. In a medium-sized bowl, combine the mashed avocado with the onion, fresh cilantro, and lime juice. Stir until well mixed.
  3. Cut the pomegranate into quarters.
  4. Over a shallow bowl of water, begin pulling the seeds out of the pomegranate. You do this step over a bowl of water because the seeds will sink to the bottom, while the pulp will float on top. Separate the seeds from the pulp and gently mix the seeds into the guacamole.
  5. Serve with chips and enjoy!


Notes and Tips!: