The AvoMighty Guacamole Deviled Eggs Recipe Easy Appetizer

Instructions:

1. Cook the Eggs: Place eggs in a saucepan, cover with cold water, add salt. Bring quickly to a rolling boil, then immediately remove from heat, cover, and let stand for exactly 10 minutes.
2. Cool & Peel: Transfer eggs immediately to an ice bath. Once fully cooled (about 5 minutes), carefully peel all eggs.
3. Halve & Separate: Slice eggs in half lengthwise. Gently scoop out all yolks and place them in a mixing bowl. Set the 12 egg white halves aside on a platter.
4. Mash Yolks: Use a fork or masher to thoroughly break down the cooked yolks until finely crumbled.
5. Prepare Guacamole Base: Halve, pit, and scoop the avocado flesh into the bowl with the yolks. Add the lime juice immediately to prevent browning. Mash together until mostly smooth.
6. Season the Filling: Incorporate the minced jalapeño, chopped coriander, cumin, salt, and pepper into the avocado-yolk mixture. Stir well until evenly combined. Taste and adjust salt/lime as needed.
7. Fill the Whites: Transfer the filling mixture into a piping bag fitted with a star tip (or use a small spoon). Pipe or spoon a generous mound of the guacamole filling back into each egg white cavity, mounding it high.
8. Chill: Arrange the filled eggs on a serving platter. Cover loosely with cling film and chill in the refrigerator for at least 30 minutes to allow the flavours to meld.
9. Garnish & Serve: Before serving, dust lightly with smoked paprika or chili flakes, sprinkle with crumbled cheese (if using), and a few extra fresh coriander leaves.