Avocado Deviled Eggs

Instructions

1. 1

   Place 6 large eggs in a single layer in a saucepan and cover with cold water by 1 inch. Bring to a full boil over medium-high heat, then remove from heat, cover, and let stand exactly 10 minutes. Transfer the eggs to an ice bath for 5 minutes, then peel them under running water for easier removal.

2. 2

   Halve the peeled eggs lengthwise and gently pop the yolks into a mixing bowl. Halve and pit 1 ripe avocado; scoop the flesh into the bowl with the yolks. Mash the yolks and avocado together with a fork until very smooth and creamy.

3. 3

   Add 2 tablespoons mayonnaise, 1 tablespoon fresh lime juice, 1 teaspoon Dijon mustard, ½ finely minced jalapeño, 1 tablespoon chopped fresh cilantro, and ¼ teaspoon garlic powder to the bowl. Mix until everything is well combined and creamy. Season with salt and black pepper to taste.

4. 4

   Using a spoon or a piping bag, carefully spoon or pipe the avocado-yolk mixture back into the egg white halves, filling them generously. Ensure the filling is heaped slightly above the edges for a nice presentation.

5. 5

   Garnish each filled egg with a pinch of smoked paprika and a fresh cilantro leaf for color and flavor. Arrange them on a serving platter, and cover with plastic wrap.

6. 6

   Refrigerate the deviled eggs until serving, allowing them to chill for at least 30 minutes to enhance the flavors. They can be made up to 2 hours ahead of time for convenience.