Guacamole Deviled Eggs


  • 24 each Glenview Farms® Whole Fresh Eggs
  • 1 cup Chef's Line® Mayo
  • 1 cup Chef's Line® Hand Scooped Guacamole
  • 2 tablespoons cilantro
  • 2 lemons


Cook eggs, peel, cut in half and remove fully cooked yolk center. Reserve one yolk to crumble as a garnish. 

Zest and juice 2 lemons. Reserve zest for garnish. 

Whip guacamole, mayo, yolks and lemon juice. Pipe back into egg white shells. 

Garnish with cilantro sprig, egg yolk and lemon zest. Yield: 24 each, 2 per person.