Classic deviled eggs with avocado-lime guacamole filling for a flavorful, vegetarian, gluten-free appetizer.
# What you'll 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
# Method:
01 - Place eggs in a saucepan and add enough cold water to cover them by 2.5 centimeters. Bring to a gentle boil over medium-high heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.
02 - Carefully transfer eggs to an ice bath. Allow to cool for 5 minutes. Peel eggs and slice each in half lengthwise.
03 - Remove yolks from halved eggs and place into a mixing bowl. Mash yolks thoroughly using a fork or potato masher.
04 - Cut avocado, remove pit, and scoop flesh into the bowl with mashed yolks. Mash until smooth and creamy.
05 - Add minced red onion, jalapeño (if desired), chopped cilantro, lime juice, salt, ground black pepper, and diced tomato. Stir until uniform.
06 - Spoon or pipe the guacamole filling into the cavity of egg white halves, mounding generously.
07 - Dust each filled egg with smoked paprika and garnish with fresh cilantro leaves.
08 - Refrigerate until ready to serve. Serve cold for optimal freshness.
