# What You'll Need:
→ Filling
02 - 1 ripe avocado
03 - 1 tablespoon freshly squeezed lime juice
04 - 2 teaspoons Dijon mustard
05 - 2 tablespoons finely chopped red onion
06 - 1 tablespoon chopped fresh cilantro
07 - 1/4 teaspoon garlic powder
08 - Salt to taste
09 - Black pepper to taste
→ Garnish
10 - Sriracha sauce, for drizzling
11 - Paprika, for dusting (optional)
12 - Extra cilantro leaves, for garnish (optional)
# Steps:
01 - Arrange eggs in a saucepan and cover with cold water. Bring to a boil over medium heat. Once boiling, cover, remove from heat, and let stand for 10 minutes.
02 - Transfer eggs to an ice bath and cool thoroughly. Once cooled, peel and slice each egg in half lengthwise.
03 - Carefully extract yolks from the egg halves and place them into a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, chopped red onion, chopped cilantro, garlic powder, salt, and black pepper to the yolks. Mash and blend thoroughly until the mixture is smooth and creamy.
05 - Spoon or pipe the avocado mixture into the hollowed egg white halves.
06 - Lightly drizzle with Sriracha sauce. Sprinkle with paprika and add extra cilantro leaves if desired.
07 - Present immediately or refrigerate for up to 2 hours to maintain optimal freshness.
