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 Prepare:

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

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

03 - Remove yolks and place them in a mixing bowl. Mash yolks with a fork.

04 - Cut avocado, discard the pit, and scoop flesh into the bowl with yolks. Mash until smooth and well combined.

05 - Add red onion, jalapeño if using, chopped cilantro, lime juice, salt, pepper, and diced tomato. Stir thoroughly.

06 - Spoon or pipe guacamole filling into egg white halves, ensuring an even distribution.

07 - Dust each filled egg with smoked paprika and decorate with cilantro leaves.

08 - Refrigerate until ready to serve to keep filling fresh.

# Expert Advice:

01 -

You can prep these ahead and the guacamole adds a luscious surprise that's only revealed when you take a bite.
Friends always ask for the recipe after a taste: it's the type of appetizer that brings together fans of both deviled eggs and guacamole.

02 -

If you skip cooling the eggs in ice water, peeling becomes a nightmare and whites are prone to tearing.
Adding lime juice right away prevents the avocado from turning an unappetizing brown later on.

03 -