I've combined two of my favorite recipes—guacamole and deviled eggs—into one devilishly good breakfast, appetizer or side dish. If you have some leftover guac-deviled egg paste, enjoy it with crackers, on toast or as a dip for veggies.

Makes 8 deviled eggs


  • 4 medium or large organic eggs, hard-boiled for 8 minutes and cooled
  • 1 ripe avocado, peeled and pitted
  • 1/2 small tomato, finely chopped
  • 1 garlic clove, finely chopped
  • 2 Tbsp. finely chopped red onion
  • 2 Tbsp. finely chopped fresh cilantro
  • 2 Tbsp. shelled hemp seeds
  • Juice of 1 lime
  • Pinch of cayenne pepper
  • Dash of sea salt

    Peel the eggs, cut them in half lengthwise and scoop yolks into a medium bowl.

    Add avocado to the egg yolks and mash together with a fork. Then stir in tomato, garlic, red onion, cilantro, hemp seeds, lime juice, cayenne and sea salt. Carefully spoon the mixture into each egg-white half. Sprinkle with additional cayenne or paprika.

    Excerpted from Joyous Detox, by Joy McCarthy. Copyright © 2016 Joy McCarthy. Photography by Chris Bodnar. Published by Penguin Canada, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

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