Take a saucepan, fill in with 1 inch of water and add some salt (it helps with the boiling process and prevents the egg cracks that may happen as the eggs bounce in boiling water). Bring water to a boil before placing the eggs, then set the heat to low, cover the saucepan and let it boil for 12 minutes.

Once the eggs are cooked, place gently in a bowl with icy cold water to cool. Once they’ve cooled enough, peel the eggs, then cut them into halves (lengthwise). Transfer your eggs to a serving platter, remove the cooked yolks and set aside.

In a food processor (or a blender), add in the cooked egg yolks. Cut the 2 ripe avocados in half, take out the flesh and add to the eggs. Add the minced garlic, lime juice, minced jalapeno, cayenne pepper, and salt. Process until your mixture is creamy smooth. To finish, add in the chopped cilantro and blend to combine.

Make sure to taste the filling before filling the eggs, in case it needs to be modified to your liking.

Use a spoon or a piping bag to fill the egg whites with the prepared mixture. Top your egg halves with some fresh cilantro and cayenne pepper. Enjoy this creamy goodness right away!