Ingredients
Scale
- 6 large eggs
- 1 medium ripe avocado (pitted and peeled)
- 1 tablespoon fresh lime juice
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- Optional garnish: Smoked paprika, fresh cilantro, or sliced jalapeños
Instructions
- Place your eggs in a single layer in a saucepan and cover them with an inch of cold water. Bring the water to a rolling boil, then remove from heat and cover the pan with a lid. Let the eggs sit for 10 to 12 minutes. Immediately transfer the eggs to an ice bath for 5 minutes. Once cooled, gently crack the shells and peel them under cold running water for a smooth finish.
- Slice the peeled eggs in half lengthwise. Carefully remove the yellow yolks and place them into a small mixing bowl. Add the flesh of one ripe avocado and the lime juice to the bowl. Use a fork or a handheld mixer to mash the yolks and avocado together until the mixture is completely smooth and lump-free. Stir in the garlic powder, salt, and pepper.
- Spoon the avocado mixture back into the egg white cavities. For a more professional “viral” look, transfer the filling to a piping bag or a plastic bag with the corner cut off and pipe the mixture into the eggs. Sprinkle with a dash of smoked paprika and top with a small leaf of cilantro. Serve immediately or store in an airtight container in the fridge.
- Cook Time: 25 minutes