Eggs filled with creamy guacamole blend, topped with paprika and cilantro, ideal for gatherings or snacks.
# Ingredient List:
→ Guacamole Filling
02 - 1 ripe avocado
03 - 2 tablespoons finely minced red onion
04 - 1 small jalapeño, seeded and minced (optional)
05 - 1 tablespoon freshly chopped 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:
01 - Place eggs in a saucepan and cover with cold water. Bring to a boil over medium-high heat, then cover, remove from heat, and set aside for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel eggs and slice in half lengthwise.
03 - Carefully remove yolks and place in a medium mixing bowl. Mash yolks thoroughly with a fork.
04 - Halve avocado, remove pit, and scoop flesh into bowl with yolks. Mash together until smooth.
05 - Add red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, ground black pepper, and diced tomato. Stir until filling is well blended.
06 - Pipe or spoon guacamole mixture into hollowed egg white halves.
07 - Dust with smoked paprika and garnish with extra cilantro leaves. Refrigerate until ready to serve.
