Noah Baker
Course: Appetizer Cuisine: American Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 35 minutes Calories: 100 kcal
Let’s get started!
– 6 large eggs – 2 ripe avocados – 1 lime (juiced) – 2 tablespoons chopped fresh cilantro – 1 small jalapeño, finely chopped (optional, adjust to taste) – Salt and pepper to taste
1. Begin by boiling the eggs: place them in a saucepan, cover with water, bring to a boil, then let them sit in hot water for 10-12 minutes, followed by transferring to an ice water bath to cool. 2. Next, prepare the guacamole by scooping out the avocado flesh into a mixing bowl, mashing it, and then adding lime juice, chopped cilantro, and finely chopped jalapeño, if desired, mixing well and seasoning with salt and pepper.
3. Once the eggs are cooled, carefully peel and halve them lengthwise, removing the yolks and placing them in the bowl with the guacamole mixture, then mashing them together until smooth.
4. Optionally, transfer the guacamole mixture into a piping bag or plastic bag with a corner snipped off for easier filling, and then pipe or spoon the mixture into the hollowed-out egg whites, ensuring each is generously filled.
5. Finally, garnish the stuffed eggs with diced tomato, additional chopped cilantro, and a sprinkle of paprika if desired, then arrange them on a serving platter or plate and serve immediately, or refrigerate until ready to serve.