I’m a little avocado obsessed, so when I went to a little Latin American Restaurant last year, La Macarena Pupuseria, and the waiter claimed they had the best guacamole ever, I took the bait, hook, line, and sinker. I had to find out what was so special about this reportedly amazing guac. Well, let me just tell you, this was not only the best guacamole I had ever had, but it was also the most unique. My only question is, why did it take me a whole YEAR before I tried to make what turned out to be the BEST loaded guacamole I’ve ever had in my life, at home?!
Originally posted 5-4-2014, updated 3-27-18.
What’s in Loaded Guacamole?
In addition to the usual guacamole ingredients, like avocado, lime, and salt, we’ve got a whole lot more going on in this bowl. It’s guacamole plus a whole lot of other flavors, like sweet pineapple, spicy-tangy sriracha, and a unique surprise–hard-boiled eggs! The sweet pineapple and spicy sriracha were the perfect contrast to the creamy avocado and egg yolk. The egg whites are pretty much flavorless, so they just added extra color, texture, and belly-filling power.
I also added a little red onion to my dip for zing (I don’t remember if that was in the restaurant version) and a handful of fresh cilantro. Red onion can be fairly expensive, so if you don’t want to buy a whole onion just to use a quarter of it for this recipe, you can sub it with a couple of sliced green onions.
How to Serve Loaded Guacamole
This dip is best served up with extra crispy tortilla chips and an ice-cold margarita on the side! But I also love to put this guacamole on salads, bowl meals, or as a topper to tacos and burritos.
How to Store Guacamole
As with any guacamole, exposure to oxygen will eventually turn the avocado brown. To delay this harmless chemical reaction, make sure to press a piece of plastic wrap down over your container of guacamole to block out all air flow, then close up the container with an air-tight lid. The guacamole will stay good in the fridge for about 3-4 days, depending on the freshness of your ingredients.
Loaded Guacamole
Servings 6 (1/2 cup each)Ingredients
- 3 ripe avocados ($2.64)
- 1 8oz. can pineapple chunks, drained ($1.09)
- 1/4 small red onion ($0.20)
- 2 Tbsp Chopped fresh cilantro ($0.09)
- 1 Tbsp sriracha hot sauce ($0.09)
- 1/2 tsp salt ($0.02)
- 3 large hard-boiled eggs ($0.81)
Instructions
- Cut the avocados into chunks and place them in a bowl. Drain the canned pineapple chunks and roughly chop them into smaller pieces. Finely dice the red onion. Chop the cilantro
- Add the pineapple, onion, cilantro, and sriracha to the bowl with the avocado and mash everything together. Add salt to taste, or about 1/2 teaspoon.
- Chop the hard boiled eggs and stir them into the avocado mixture. Taste the dip and adjust the hot sauce or salt if needed. Serve immediately or refrigerate until ready to eat.
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Notes
Nutrition
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How to Make Loaded Guacamole – Step by Step Photos
I used three avocados, which made a pretty big batch of guacamole. It should be pretty easy to scale down the ingredients by 1/3 if needed, though. Make sure the avocados are fully ripe (they should give a little when squeezed) or else they won’t mash up well or be nearly as creamy.
Dice the avocado and place them in a bowl. Drain one 8oz. can of pineapple chunks, then give them a rough chop to make smaller pieces (or you can used crushed pineapple). Finely dice 1/4 of a small red onion and chop a couple tablespoons of fresh cilantro. Add the pineapple, onion, cilantro, and 1 Tbsp of sriracha to the bowl with the avocado.
Mash everything together, then add salt to taste (about 1/2 tsp).
Chop three hard-boiled eggs. The eggs help bulk out the dip without adding a lot of cost. Plus, eggs and avocados are like long-lost lovers. They should be together forever and always.
Stir in the chopped egg and you’re ready to go! Sure, this is great with chips, but I’m pretty sure I’ll be stuffing it into a tortilla or pita throughout the week, maybe with some tomato, cucumber, or other ingredients.
It’s definitely the BEST EVER Loaded Guacamole. (IMHO) Of course I added more sriracha for garnish. OF COURSE.
I like to add a can of drained and rinsed garbanzo beans to this recipe and then use it as a filling inside of a warm pita. So tasty!
Can this recipe be doubled by simply doubling all of the ingredients or should there be some adjustments to make a double batch?
Yep, you can just double everything. :)
I just made this minus the sriracha (didn’t have any), but I added bunch of taco seasoning type spices to compensate. I also added some sliced cherry tomatoes, diced red bell pepper, olive oil, lemon and lime. Instead of using it as a dip, I used it as a filling for tacos. I’d bought some sprouted corn tortillas, heated them with some olive oil on a skillet, them filled them with the avocado dip. Very good and very filling.
I just made this and it is absolutely awesome!! Thanks for the recipe! ❤️❤️❤️
Hello, thanks for this recipe, I’ve been trying out a lot of your recipes and they are really great.
The guacamole tasted really good, but the only issue I had was that it turned yellowy brown pretty much right away. Your photos look much more appealing. What do you suggest?
Give it a squeeze of lemon or lime juice and mix it in. I usually use half of a lime and a bit less than a half of a lemon since the lemons are bigger than the limes here. You could also leave the pit of one of the avocados in the bowl and stir occasionally!
I chopped up some fresh pineapple to use in this, also put some cilantro. My husband said it was delicious!