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

# Steps to Follow:

01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat. Once boiling, cover, remove from heat, and allow eggs to 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 mixing bowl. Mash yolks with a fork. Cut avocado, remove the pit, and scoop flesh into the bowl. Mash together until smooth.

04 - Add red onion, jalapeño if using, chopped cilantro, lime juice, salt, ground black pepper, and diced tomato to the mashed mixture. Stir until thoroughly combined.

05 - Spoon or pipe the prepared guacamole mixture into the egg white halves.

06 - Sprinkle filled egg halves with smoked paprika and garnish with additional cilantro leaves.

07 - Chill until ready to serve.

# Additional Tips::

01 -

The creamy guacamole filling makes each bite feel like a party starter, even if it’s just you and a late night craving.
This dish packs a secretly big punch of fresh flavor in something that looks like it took much more effort than it actually did.

02 -

Letting freshly boiled eggs cool fully in ice water makes peeling a breeze—I learned this after mangling quite a few the impatient way.
Covering the eggs with plastic wrap pressed gently onto the guacamole prevents unsightly browning and keeps leftovers fresh.

03 -