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 - Cilantro leaves, for garnish

# How-To Steps:

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

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

03 - Carefully remove yolks and transfer them to a mixing bowl. Mash yolks with a fork or potato masher until fine.

04 - Cut avocado, discard pit, and scoop flesh into the bowl with yolks. Mash together until a uniform, creamy consistency is achieved.

05 - Add red onion, jalapeño (if using), chopped cilantro, lime juice, salt, pepper, and Roma tomato to the yolk-avocado mixture. Stir until thoroughly combined.

06 - Pipe or spoon guacamole mixture into the cavity of each egg white half, ensuring a smooth, rounded presentation.

07 - Sprinkle with smoked paprika and garnish with fresh cilantro leaves as desired.

08 - Refrigerate filled eggs until serving. Serve chilled.

# Expert Advice:

01 -

The guacamole filling turns deviled eggs into a fresh, creamy bite that's secretly addictive.
Once you see how fast these disappear at gatherings, you'll start doubling the batch by default.

02 -

If the avocado isn't fully ripe, the filling won't be creamy and may turn out oddly chunky.
Mixing the guacamole with yolks while both are still cold stops the filling from getting runny.

03 -