12 hard boiled eggs
1 medium avocado, peeled and pitted
1/2 lime, zest & juice
small handful fresh cilantro, finely chopped
1 cloves garlic, finely chopped
1 tbsp finely chopped jalapeno
1/2 tsp cumin
dash red pepper flakes
generous pinch each salt and pepper
cayenne pepper for topping
Split hard boiled eggs length wise and scoop the yolks out into a medium mixing bowl. Add avocado, lime (zest and juice), cilantro, garlic, jalapeno, cumin, red pepper, salt and pepper to egg yolks and beat until well combined (I used an immersion blender).
Use a piping bag, extra small cookie scoop or spoon to transfer egg yolk mixture evenly between the egg whites (you may have some extra left over). Top each egg with a small pinch of cayenne pepper. Eggs are best served day of, but leftovers may be refrigerated in an airtight container for 3-5 days.