Ingredients:

  • 6 large Eggs, slightly older (4-7 days old)
  • Generous amount of Ice (For the ice bath)
  • 1 large or 2 small Ripe Hass Avocado (flesh scooped)
  • 2 Tablespoons Fresh Lime Juice
  • 6 Egg Yolks (reserved from 6 eggs)
  • 1 Tablespoon Full-Fat Mayonnaise
  • 1 teaspoon Finely Minced Red Onion
  • 1 Tablespoon Finely Chopped Fresh Coriander (Cilantro)
  • 1/2 teaspoon Fine Sea Salt
  • 1/4 teaspoon Black Pepper (freshly ground)
  • A small pinch Ground Cumin (optional)
  • Smoked Paprika, for garnish
  • Fresh Coriander (Cilantro) leaves, for decoration
  • 1 Tablespoon Crushed Tortilla Chips or Pepitas (Pumpkin Seeds), for texture

Instructions:

  1. Prepare the Perfect Hard-Boiled Eggs: Place the 6 eggs in a saucepan and cover with cold water by about 1 inch. Bring the water to a rolling boil over medium-high heat. Once boiling, immediately turn off the heat, cover the pan, and let the eggs sit undisturbed for 10-11 minutes. Immediately transfer the cooked eggs to a large bowl filled with ice water (an ice bath) and chill for 10-15 minutes until completely chilled.
  2. Peel and Halve the Eggs: Gently tap and roll the chilled eggs to crack the shell, then peel under slow running water. Slice each peeled egg precisely in half lengthwise. Carefully scoop out the six egg yolks and place them into the bowl of a food processor. Reserve the 12 white halves on a serving platter.
  3. Create the Guacamole Filling: Add the avocado flesh, the reserved egg yolks, lime juice, mayonnaise, red onion, coriander, salt, pepper, and optional cumin into the food processor alongside the yolks. Process continuously until the mixture is completely smooth, creamy, and velvety. Taste and adjust seasoning as needed for optimal zing.
  4. Fill and Garnish: Transfer the filling into a piping bag fitted with a star tip (or a zip-top bag with a corner snipped). Pipe the mixture into the center of the 12 reserved egg white cavities. Immediately sprinkle each filled egg half with a light dusting of smoked paprika and a few crushed tortilla chip pieces or pepitas for crunch.
  5. Chill and Serve: Cover the platter loosely and chill the deviled eggs for at least 15 minutes before serving to help the filling set slightly. Serve promptly within 2 hours of preparation to ensure the best color and flavor.