Egg halves filled with guacamole, lime, and tomato create a tasty vegetarian appetizer with Mexican-inspired flavor.
# What You Need:
→ Guacamole Filling
02 - 1 ripe avocado
03 - 2 tablespoons red onion, finely minced
04 - 1 small jalapeño, seeded and minced (optional)
05 - 1 tablespoon fresh cilantro, chopped
06 - 1 tablespoon lime juice, freshly squeezed
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
# Steps:
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 allow eggs to sit for 10 minutes.
02 - Transfer eggs to an ice bath and let cool for 5 minutes. Peel eggs and slice in half lengthwise.
03 - Gently remove the yolks and place in a medium mixing bowl. Mash yolks thoroughly with a fork.
04 - Halve avocado, discard the pit, and scoop flesh into bowl with yolks. Mash together until smooth and uniform.
05 - Add minced red onion, minced jalapeño (if using), chopped cilantro, lime juice, salt, ground black pepper, and diced tomato. Stir mixture until fully integrated.
06 - Pipe or spoon the guacamole mixture into the hollowed egg white halves.
07 - Dust tops with smoked paprika and decorate with fresh cilantro leaves.
08 - Refrigerate until ready to serve for best texture and flavor.
