Ingredients
Scale
- 6 large eggs
- 1 ripe avocado
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, finely chopped, plus more for garnish
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground cumin
- Salt and black pepper to taste
- Pinch of cayenne pepper (optional)
- Paprika for garnish
Instructions
- Place eggs in a single layer in a saucepan and cover with cold water by about an inch. Bring to a boil over high heat, then immediately remove from heat, cover, and let sit for 12 minutes.
- Transfer eggs to an ice bath and let cool for at least 5 minutes. This makes them much easier to peel and stops the cooking process.
- Peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Add the avocado, lime juice, cilantro, garlic powder, cumin, salt, and pepper to the yolks. Mash everything together with a fork until smooth and creamy, or use a small food processor if you want it extra smooth.
- Taste and adjust seasoning—you might want more lime juice, salt, or a pinch of cayenne if you like heat.
- Spoon or pipe the filling back into the egg white halves. A piping bag or zip-top bag with the corner cut off makes this look neater, but a spoon works just fine.
- Garnish with extra cilantro and a light dusting of paprika. Serve immediately or refrigerate for up to 2 hours before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
