Ingredients:

  • 6 large Eggs
  • 1 tbsp (15 ml) White Vinegar
  • Water (enough to cover the eggs)
  • 1 large (or 2 small) ripe Hass Avocados (approx. 180 g), halved and pitted
  • 1 tbsp (15 ml) fresh Lime Juice
  • 1 tsp (5 ml) finely minced Shallot or Red Onion
  • 1/2 tsp (2.5 ml) ground Cumin
  • 1/4 cup (60 g) plain Greek Yogurt or Crème Fraîche
  • 1/2 tsp (2.5 ml) fine Sea Salt, plus more to taste
  • 1/4 tsp (1.25 ml) freshly ground Black Pepper
  • 1/4 cup (10 g) fresh Coriander (Cilantro), finely chopped
  • A pinch of Chili Powder or 1/4 tsp finely minced Jalapeño (seeds removed)
  • Smoked Paprika or Chili Flakes (for garnish)
  • Crispy Fried Onions or Crushed Tortilla Chips (for garnish)
  • Extra fresh Coriander leaves (for garnish)

Instructions:

  1. Boil the Eggs: Place eggs in a saucepan and cover with cold water. Add vinegar (if using). Bring the water to a rolling boil over high heat, then immediately reduce heat to a gentle simmer. Cook for exactly 8-10 minutes (for fully set, non-grey yolks).
  2. Shock and Cool: Immediately drain the hot water and transfer the eggs to an ice bath (a bowl of iced water) for 15 minutes. This stops the cooking process and helps the shells release easily.
  3. Peel and Halve: Gently tap and peel the eggs under cold running water. Once peeled, use a sharp knife to slice them lengthwise.
  4. Separate the Yolks: Carefully scoop the yolks out of the egg whites. Place the whites on your serving platter. Transfer all 12 yolks to the mixing bowl.
  5. Initial Mash: Use a fork to thoroughly mash the egg yolks until they resemble fine crumbs. Ensure there are no large lumps.
  6. Add the Avocado Base: Scoop the avocado flesh into the bowl with the mashed yolks. Mash together until relatively smooth, or leave slightly chunky if preferred.
  7. Incorporate Wet Ingredients: Stir in the Greek Yogurt (or Crème Fraîche), fresh lime juice, and minced shallot/onion. Mix until just combined.
  8. Season and Flavour: Add the cumin, salt, pepper, chilli, and chopped coriander. Taste the mixture and adjust seasoning, focusing particularly on salt and lime juice to enhance the avocado flavour.
  9. Fill the Whites: Either use a small spoon to mound the guacamole filling into the egg white halves, or (for a neater result) transfer the mixture to a piping bag fitted with a star tip and pipe spirals into the cavities.
  10. Garnish and Chill: Dust lightly with smoked paprika or chili flakes, and finish with a sprinkle of crushed tortilla chips or crispy fried onions for crunch. Cover the eggs lightly and chill for at least 15 minutes before serving to set the filling.