Eggs filled with creamy avocado, lime, and cilantro for a bold, flavorful bite. Easy, vegetarian, and gluten-free.
# What You'll Need:
→ Guacamole Filling
02 - 1 ripe avocado
03 - 2 tablespoons red onion, finely minced
04 - 1 small jalapeño, seeded and minced (optional)
05 - 1 tablespoon fresh cilantro, chopped
06 - 1 tablespoon freshly squeezed lime juice
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon ground black pepper
09 - 1 Roma tomato, seeded and finely diced
→ Garnish
10 - Smoked paprika, for dusting
11 - Extra cilantro leaves, for garnish
# Cooking Steps:
01 - Arrange eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, cover, then remove from heat and allow eggs to rest for 10 minutes.
02 - Transfer eggs to an ice bath to cool for 5 minutes. Once cooled, peel and slice eggs in half lengthwise.
03 - Carefully detach yolks from egg whites and place yolks in a mixing bowl. Mash yolks thoroughly with a fork.
04 - Cut avocado, remove pit, and scoop flesh into bowl with yolks. Mash together until smooth.
05 - Add minced red onion, jalapeño, chopped cilantro, lime juice, salt, black pepper, and diced tomato to the bowl. Stir to blend evenly.
06 - Spoon or pipe guacamole filling into egg white halves until full.
07 - Dust with smoked paprika and garnish with fresh cilantro leaves.
08 - Refrigerate until ready to serve.
