Guacamole Stuffed Deviled Eggs

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ 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 Steps:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and let sit for 10 minutes.

02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel eggs and slice in half lengthwise.

03 - Carefully remove yolks and place them in a medium bowl. Mash yolks with a fork until finely crumbled.

04 - Cut avocado in half, discard pit, and scoop flesh into the bowl with yolks. Mash avocado and yolks together until smooth.

05 - Add red onion, jalapeño (if using), fresh cilantro, lime juice, salt, ground black pepper, and diced tomato. Mix until evenly incorporated.

06 - Spoon or pipe guacamole mixture into the egg white halves, ensuring even filling.

07 - Dust filled eggs with smoked paprika and adorn with cilantro leaves.

08 - Refrigerate until ready to serve.

# Expert Advice:

01 -

The filling is creamy, tangy, and a tiny bit spicy – it's a conversation starter every time.
It's amazing how quickly these end up on empty platters at gatherings because the flavors just pop.

02 -

If you rush peeling the eggs, you'll tear the whites – patience means prettier results.
Cover the eggs tightly with plastic wrap directly on the filling to prevent browning and keep them looking fresh.

03 -