Guacamole Stuffed Deviled Eggs

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Guacamole Filling

02 - 1 ripe avocado

03 - 2 tablespoons finely minced red onion

04 - 1 small jalapeño, seeded and minced (optional)

05 - 1 tablespoon chopped fresh cilantro

06 - 1 tablespoon freshly squeezed lime juice

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 make it:

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

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

03 - Extract yolks and place in a medium bowl. Mash yolks thoroughly using a fork.

04 - Halve avocado, remove pit, and scoop flesh into bowl with yolks. Mash together until a smooth mixture forms.

05 - Add minced red onion, jalapeño, cilantro, lime juice, salt, black pepper, and diced tomato. Stir to combine evenly.

06 - Spoon or pipe guacamole filling into the cavity of each egg white half.

07 - Lightly dust with smoked paprika and top with fresh cilantro leaves.

08 - Chill until ready for service.

# Recipe Expert Tips:

01 -

The guacamole filling is so creamy and vibrant that I keep sneaking spoonfuls before stuffing the eggs—think of it as your chef's reward.
They're always the first appetizer to disappear because the twist on deviled eggs feels both clever and comforting.

02 -

If the avocado isn't ripe, it won't mash smooth and the filling will feel chunky instead of creamy.
Covering the finished eggs tightly or pressing plastic wrap directly onto the filling keeps guacamole from turning brown, preserving that fresh look.

03 -