Keto Paleo Guacamole Deviled Eggs Snack

Introducing one of the best guacamole paleo recipes ever! These deviled egg bites are savory, tangy, and addictive. The heavenly snack is prepared using hard-boiled egg whites and filled with creamy guacamole made using the yolks, avocado, garlic, red onions, coriander, lime juice, salt, and pepper. Perfect as a midday snack or for breakfast.

If you’re looking to impress your guests, then these guacamole bites are one of the ultimate paleo snacks to serve at parties and gatherings. This recipe yields 8 deviled egg halves, making them an excellent option for a large group of health-conscious people. You can easily double/ triple the recipe.

Is this a healthy snack?

Yes, this is a healthy low-carb option ideal for a paleo diet. The egg whites are high in protein, and the avocados are packed with monounsaturated fats and fiber and may aid in weight loss. To make this low carb snack healthier, you can omit the egg yolks to cut back on saturated fats. One portion is 2-3 halves, depending on your hunger level and macro allowance. Don't be fooled by their size, though, because they are super satiating.

Can you prepare this paleo snack ahead of time?

You can hard boil the eggs one day ahead of time and store them in the fridge. However, it is best to make the avocado dip right before serving.

What ingredients do you need for this guacamole deviled eggs recipe?

Besides the obvious hard-boiled eggs and ripe avocado, you need garlic, red onion, coriander, lime juice, salt, and pepper. Traditional deviled eggs contain mayonnaise, but we found it unnecessary in this recipe since we get all the creaminess we need from the avocados. You can also add chopped cherry tomatoes if desired.

Net Carbs

3.5 g
Fiber

4.4 g
Total Carbs

7.9 g
Protein

7.4 g
Fats

12.3 g

165 cals

Quantity

Serving Size

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Raw egg

4 medium
Avocado, green skin

1 each
Garlic

1 clove
Coriander leaf, fresh

1 tbsp
Red onion

0.13 small
Lime juice, fresh

3 tbsp
Salt

0.5 tsp
Black pepper

0.25 tsp
Crushed Red Pepper Flakes

0.5 tsp

Step 1

Place the eggs in a small saucepan and cover with tap water. Place the saucepan over medium heat and bring to a boil. Reduce the heat to low and cook the eggs for 10 minutes.
Step 2

Run the eggs under cold water and peel them. Slice them in half, and scoop the yolks into a bowl. Place the whites onto a serving plate.
Step 3

Cut the avocado in half, remove the seed, scoop out the flesh, and place it into the bowl with the yolks. Mince the garlic finely chop the red onion and coriander. Add them to the bowl.
Step 4

Add the lime juice, salt, and pepper. Mash all the ingredients together until nice and creamy. Taste and adjust seasoning if needed.
Step 5

Divide the guacamole mixture into the egg whites’ holes. Garnish with a little more chopped coriander and crushed red pepper. Serve immediately or store in the fridge for up to 12 hours.