# What You'll Need:
→ Egg Base
01 - 6 large eggs
→ Guacamole Filling
02 - 1 ripe avocado
03 - 2 tablespoons red onion, finely minced
04 - 1 small jalapeño, seeded and minced
05 - 1 tablespoon fresh cilantro, chopped
06 - 1 tablespoon freshly squeezed lime juice
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 let cool for 5 minutes. Peel eggs and slice each in half lengthwise.
03 - Remove yolks and place in a medium bowl. Mash the yolks with a fork. Cut avocado in half, remove the pit, and scoop flesh into the bowl. Mash with yolks until smooth.
04 - Add red onion, jalapeño, cilantro, lime juice, salt, black pepper, and diced Roma tomato to the mixture. Stir thoroughly to combine.
05 - Spoon or pipe guacamole mixture into the hollowed egg white halves.
06 - Dust with smoked paprika and garnish with cilantro leaves. Refrigerate until ready to serve.
