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:

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

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

03 - Carefully remove yolks, placing them in a medium mixing bowl. Mash yolks thoroughly with a fork.

04 - Halve avocado, remove pit, and scoop flesh into bowl with yolks. Mash until smooth and integrated.

05 - Fold in red onion, jalapeño, cilantro, lime juice, salt, pepper, and diced tomato. Blend until homogeneous.

06 - Spoon or pipe guacamole mixture into egg white halves, creating a generous mound.

07 - Dust with smoked paprika and top with reserved cilantro leaves.

08 - Chill stuffed eggs until ready to serve.

# Expert Advice:

01 -

The guacamole filling makes each bite taste like a party secret you never knew you needed.
The creamy avocado and tangy lime help deviled eggs feel refreshingly light, perfect for snacking on a lazy afternoon.

02 -

If you don&tquot; cool the eggs fully, peeling them becomes an impossible puzzle—trust me, I learned this after mangling a whole batch.
Adding lime juice right away to the avocado keeps it green and lively—never skip this step.

03 -