Ingredients
Scale
- 12 large eggs
- 2 ripe medium avocados
- 1 tablespoon fresh lime juice (essential to prevent browning)
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika (for garnish)
- Optional: 1 tablespoon finely minced red onion or jalapeño for a kick
Instructions
- Place your eggs in a large saucepan and cover them with cold water by at least an inch. Bring the water to a rolling boil over high heat. Once boiling, turn off the heat, cover the pan with a lid, and let the eggs sit for exactly 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. This stops the cooking process and makes peeling a breeze. Gently crack the shells and peel the eggs under cool running water.
- Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them into a medium mixing bowl. Set the egg white halves aside on a serving platter. Halve the avocados, remove the pits, and scoop the flesh into the bowl with the yolks. Add the lime juice, cilantro, garlic powder, salt, and pepper. Use a fork or a potato masher to blend everything until it is smooth and creamy. For an extra velvety texture, you can use a food processor.
- Spoon the avocado mixture into the hollows of the egg whites. If you want a more professional look, transfer the filling to a piping bag fitted with a large star tip and pipe the mixture into the eggs. Sprinkle the tops with smoked paprika for a pop of color. If you are using red onion or jalapeño, add those as a final decorative touch before serving.
- Cook Time: 25 minutes