Creamy guacamole-stuffed eggs bring fresh flavors with avocado, cilantro, and lime for an easy appetizer.
# 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 lime juice, freshly squeezed
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
# How to Prepare:
01 - Place eggs in a saucepan and cover with cold water. Bring water to a boil over medium-high heat, then cover, remove from heat, and let rest for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel eggs and slice each in half lengthwise.
03 - Carefully remove yolks and place them in a medium mixing bowl. Mash yolks with a fork until smooth.
04 - Cut avocado, remove the pit, and scoop flesh into the mashed yolks. Combine and mash thoroughly for a creamy texture.
05 - Incorporate red onion, jalapeño (if desired), cilantro, lime juice, salt, ground black pepper, and diced Roma tomato. Mix until evenly blended.
06 - Spoon or pipe guacamole mixture into halved egg whites.
07 - Dust surfaces with smoked paprika and place cilantro leaves for garnish.
08 - Refrigerate until serving time to ensure freshness.
