# 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
# Directions:
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 let stand for 10 minutes.
02 - Transfer eggs to an ice bath and cool for 5 minutes. Peel eggs carefully and slice each in half lengthwise.
03 - Gently remove yolks and place them in a mixing bowl. Mash with a fork until finely crumbled.
04 - Halve the avocado, remove the pit, and scoop the flesh into the bowl with yolks. Mash until smooth and uniform.
05 - Add minced red onion, jalapeño (if desired), chopped cilantro, lime juice, salt, ground black pepper, and diced Roma tomato. Stir until fully incorporated.
06 - Spoon or pipe guacamole mixture into hollowed egg white halves, filling generously.
07 - Dust with smoked paprika and decorate with cilantro leaves. Refrigerate until serving.
