1tablespoonfinely minced fresh cilantro + more for garnish
salt and pepper to taste
sliced jalapeños for garnish
Slice the hard-boiled eggs in half longways and place the yolks in a food processor. Add the whites to a serving dish.
Add the avocado, lemon juice, cumin, salt, and pepper to a food processor and process on high speed until smooth.
Fold in the onions and cilantro until well combined.
Evenly divide the yolk filling between the 12 egg white halves using a spoon into each egg white.
Garnish with chopped cilantro and jalapeño slice.
Chef Notes:Make-Ahead: You can make these up to 1 day ahead of time.How to Store: Cover and keep refrigerated for up to 3 days. These will not freeze well.Be sure your yolks are all the way cooked through.You can also mash the egg yolks and avocado using a fork and then mixing in the ingredients if you do not have a food processor.You may need to slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.