Instructions

• Bring a pot of water to a rolling boil. Gently lower the 6 large eggs into the water with a slotted spoon so they are covered, and cook for 11 minutes.
• While the eggs cook, halve the 2 medium avocados, remove the pits, and scoop the flesh into a blender (or a bowl).
• Add the 1 teaspoon finely chopped chipotle, ½ red onion finely chopped, ¼ cup chopped cilantro, 2 tablespoons fresh lemon juice, and salt and pepper to taste. Blend or mash until creamy; taste and adjust seasoning.
• Transfer the guacamole to a piping bag (or a sealable plastic bag with a corner snipped) and refrigerate until the eggs are ready.
• When the eggs are done, cool them under cold running water or in an ice bath until easy to handle, then peel.
• Cut each egg in half lengthwise and remove the cooked yolks; reserve the yolks for another use or discard.
• Pipe the guacamole into each egg white half, season with additional salt and pepper if desired, and serve.