Eggs and creamy guacamole combine for a flavorful appetizer, ready in 30 minutes with fresh, zesty ingredients.
# What You'll Need:
→ 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 - Fresh cilantro leaves, for garnish
# How-To Steps:
01 - Place eggs in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to an ice water bath and cool for 5 minutes. Peel eggs and slice each lengthwise.
03 - Carefully remove yolks and place in a medium mixing bowl. Mash yolks with a fork until crumbly.
04 - Cut avocado, discard pit, and scoop flesh into bowl with yolks. Mash avocado and yolk together until smooth.
05 - Stir in red onion, jalapeño (if using), cilantro, lime juice, salt, black pepper, and diced tomato. Combine until well blended.
06 - Spoon or pipe guacamole mixture evenly into egg white halves.
07 - Dust with smoked paprika and garnish with fresh cilantro leaves. Refrigerate until serving.
