Makes 12 servings


6 Large Boiled Eggs
1 medium, ripe avocado
1 tablespoon (15 ml) fresh lime juice (juice of ½ lime)
Freshly ground black pepper to taste
¼ teaspoon (1.25 ml) onion powder
1 clove pressed garlic
1 tablespoon (15 ml) finely chopped cilantro leaves, plus more for garnish
⅛ teaspoon (.75 ml) salt, or to taste
Smoked paprika to sprinkle over the top.


Peel eggs and cut them in half lengthwise. Remove egg yolks from halved eggs and place 3 yolks in a small bowl; discard remaining yolks.

Add ripe avocado, lime juice (it will keep avocados from browning), and chopped cilantro.

Add ¼ teaspoon (1.25 ml) onion powder and about ⅛ teaspoon (.75 ml) freshly ground black pepper.

Press in 1 garlic clove and mash everything together with a potato masher or fork. Add ⅛ teaspoon (.75 ml) salt, or to taste.

Pipe the avocado mixture into the eggs with a pastry bag using a star tip or a ziploc bag for a smooth finish.