Bring a large saucepan of water to a boil, then gently add the eggs, ensuring they’re submerged.

Cover the pan with a lid, remove it from heat, and let the eggs sit for 18 minutes.

Prepare an ice bath in a large bowl.

Once the eggs are done, transfer them to the ice water to stop cooking.

When they’re cool enough to handle, peel the eggs and slice them in half lengthwise.

Pop the yolks into a food processor, add the avocados, lime juice, garlic, jalapeño, cayenne pepper, and salt—blend until creamy.

Stir in cilantro, adjusting seasonings as needed.

Use a spoon, bag, or piping bag to fill each egg white with the avocado mix, garnishing with extra cilantro and cayenne before serving immediately.