# 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 and pepper to taste
→ Garnish
09 - Sriracha sauce, for drizzling
10 - Paprika, for dusting (optional)
11 - Extra cilantro leaves, for garnish (optional)
# Steps:
01 - Place eggs in a saucepan and cover completely with cold water. Bring to a gentle boil over medium heat, then cover, remove from heat, and allow eggs to rest for 10 minutes.
02 - Transfer eggs to an ice bath to cool thoroughly. Once cooled, peel eggs and slice each in half lengthwise.
03 - Carefully extract yolks from each egg half and place in a mixing bowl.
04 - Add avocado, lime juice, Dijon mustard, chopped red onion, cilantro, garlic powder, salt, and pepper to the egg yolks. Mash and blend until the mixture is smooth and creamy.
05 - Evenly spoon or pipe the avocado filling into the cavities of the egg white halves.
06 - Drizzle Sriracha sauce lightly over each filled egg. Optionally, dust with paprika and add extra cilantro leaves. Serve immediately, or refrigerate up to 2 hours for optimal freshness.
