Easy Guacamole saves me every single time when friends drop by outta nowhere or my stomach starts bossing me around at 3pm. I get you, you want guacamole fast, but not that sad bland kind. Oh and if you’re planning a chill gathering, why not make things extra lively with this on your bottomless brunch spread? Or, since we’re talking simple stuff, these easy air fryer hard boiled eggs pair up pretty darn well, trust me. You just want a snack that tastes like sunshine—with a creamy, punchy kick, right? Ok, I’m with you. Let’s make guac that’ll make you feel like you’re winning at life.
Table of Contents
Guacamole Ingredients
Let’s talk real. No one wants to run all over town for weird ingredients. You’ll only need a handful of honest-to-goodness fresh stuff (no fake green goop from a tube, please). Grab a couple ripe avocados—this is the deal breaker, don’t cut corners here. You’ll need a lemon or lime (I’m not picky, both work, both zingy). Take a tomato (if you’ve got one that isn’t all mushy, great, but if not, skip it—it’s not like anyone is checking). Dice up red onion. A garlic clove—optional but gives it a nice kick. Last, some salt, black pepper, and a lil’ bit of chopped cilantro if that’s your thing.
Some folks toss in jalapeño for heat—sometimes I do, sometimes I don’t. Depends how wild I’m feeling, honestly. Start simple, you can always add fancy extras later. I’ll say it one more time—if your avocados are weird or under-ripe, the guac will taste “meh,” and I’d rather you smash up peas than use hard avocados. Seriously.
How to Make Guacamole
This part is almost too easy for its own good. Grab your bowl—not too deep, unless you want to chase avocados like slippery soap. Cut avocados in half, pop out the pits (I usually smack the pit with my knife and twist—careful though). Scoop and drop flesh into the bowl.
I mash with a fork, kinda chunky. If you want it super smooth, keep mashing. Squeeze in your lemon or lime. Throw in diced tomato, red onion, garlic if you want, a handful of chopped cilantro, salt, and pepper. Mix but don’t overdo it—chunky bits taste better to me. Taste, add more salt or lime if you want. That’s it. Job done. And hey, if you mess up and it’s too lemony, just add more avocado. No one will know except you.
“I’ve tried a zillion guac recipes, but this version saves my weeknights. It’s so fast my family actually thinks I planned ahead. Never feel nervous about guests again!”
How to Store Leftovers (and Keep it Green!)
First thing, guacamole almost begs to turn brown the second you look away. So if you’ve got leftovers (not that common over here), do this. Squeeze a bit more lemon or lime juice right over the top—that’s your first shield. Next, take plastic wrap and push it straight down onto the guacamole so there’s no air gap. Honestly, try to make only what you’ll eat, but hey, life happens.
Pop it in the fridge. Sometimes I even toss the avocado pit back in—kind of an old wives’ tale, but somehow I swear it helps. If it looks brown on top the next day, just scoop a thin layer off; the rest underneath is perfectly good. Don’t let a little color scare you off. Fresh guac is always better, though.
What to Serve With Easy Guacamole
Maybe you’re making a whole meal or maybe just snacking, but here’s what I hit up, in no particular order:
- Tortilla chips: Crunchy, salty, classic. Don’t mess this up—skip the “low salt” kind, they’re sad.
- Crackers or veggie sticks: Cucumbers, carrots, celery all work.
- Spread on toast: Oh man, this plus a fried egg is next-level.
- Next-level topping: Try it on top of easy baked crepes with spinach and egg or even alongside some easy buffalo chicken sweet potato casserole for a total flavor situation.
It’s practically magic with anything grilled too. Serve at your next taco night and watch people hover by the bowl, “just one more scoop.” Don’t say I didn’t warn you.
Pick Ripe Avocados for the Best Guacamole
Okay, I’m not kidding when I say this makes or breaks your guac. My trick: Hold one in your hand and give it a gentle squish. If it gives just a little, it’s ready. Too hard? It’s not going to mash, it’ll just make you mad. Too mushy? Probably brown inside—those stringy ones aren’t for guacamole.
If you’re planning ahead (ha, rare for me too), grab rock-hard avocados and keep them in a paper bag with a banana for a day or two. They ripen lightning-fast. Oh and if the avocado has weird sunken spots or a funky smell, skip it. Better no guacamole than weird guacamole.
When you’re picking in the store, pop off the tiny brown stem. If it’s green underneath, you’re golden. If it’s brown or dry, try again. This little detail’s saved my guac so many times, honestly.
FAQs
Can I make easy guacamole ahead of time?
A little bit ahead, sure—maybe an hour or two, just keep it covered tight so it doesn’t turn brown. More than that, it’ll start to lose that pop.
What if my guacamole tastes bland?
Add a bit more salt, or a squirt more lemon or lime. Sometimes the right amount of citrus fixes everything.
Help, my guac is too spicy!
Mix in another mashed avocado if you have it. Or a diced tomato, that’ll cool things down.
Does guacamole freeze well?
Honestly, nope. Texture gets a little wonky. Try to make just what you’ll use.
What’s the best way to mash avocado?
Fork works fine—I use a potato masher if I’m doing a bigger batch. Mortar and pestle if you wanna be fancy but…eh, not needed.
Let’s Get You Scooping
So there you have it—easy guacamole in all its glory. Starting with good avocados and a squirt of fresh citrus really makes things sing. Hope you try it and maybe even check out the Easy Guacamole Recipe for tiny tweaks or the Best Ever Guacamole (Fresh, Easy & Authentic) if you want more ideas. Honestly, once you taste real homemade guac, bagged grocery stuff will never look the same. Your next snack or brunch spread will thank you, and so will your taste buds. 
Guacamole Recipe
Equipment
- Medium Mixing Bowl
- Fork or potato masher
- Knife and cutting board
- Spoon (for scooping avocados)
- Citrus juicer (optional)
Ingredients
Main Ingredients
- 2 pieces ripe avocados Pick ripe avocados, they are crucial for the best guacamole.
- 1 juice lemon or lime Both work well for adding zing.
- 1 pieces tomato Use a fresh tomato, optional if not available.
- 1/4 cup red onion, diced
- 1 clove garlic, optional Gives additional flavor.
- to taste salt
- to taste black pepper
- 1/4 cup cilantro, chopped Optional, if you enjoy cilantro.
- 1 pieces jalapeño, optional For added heat, if desired.
Instructions
Preparation
- Cut avocados in half and remove the pits.
- Scoop the flesh into a bowl.
- Mash the avocados with a fork to your desired consistency.
- Squeeze in the lemon or lime juice.
- Add the diced tomato, red onion, garlic, cilantro, salt, and pepper.
- Mix everything together gently.
- Taste and adjust seasoning with salt or more lime if needed.
