Avocado, lime, and spice elevate classic deviled eggs into a fresh, flavorful stuffed appetizer.
# Ingredient List:
→ Guacamole Filling
02 - 1 ripe avocado
03 - 2 tablespoons red onion, finely minced
04 - 1 small jalapeño, seeded and minced
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 - Fresh cilantro leaves, for garnish
# Directions:
01 - Place eggs in a saucepan and cover with cold water. Heat to a boil over medium-high, cover, remove from heat, and allow to rest for 10 minutes.
02 - Transfer eggs to an ice bath and chill for 5 minutes. Remove shells, and slice eggs in half lengthwise.
03 - Carefully separate yolks and place them in a mixing bowl. Mash yolks using a fork until smooth.
04 - Halve avocado, remove pit, and scoop flesh into the bowl with yolks. Mash together until homogenous and creamy.
05 - Add red onion, jalapeño, cilantro, lime juice, salt, pepper, and diced tomato to the mixture. Stir until thoroughly integrated.
06 - Spoon or pipe the guacamole filling into the egg white halves, mounding generously.
07 - Dust filled eggs with smoked paprika and garnish with cilantro leaves.
08 - Refrigerate until serving. Serve immediately to maintain optimal texture and color.
