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Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat.
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As soon as the water begins to boil, cover with a lid, remove the pot from the heat, and let eggs sit for 10 minutes.
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Drain water and transfer eggs to a bowl of cold water to cool.
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When the eggs are cool enough to handle, remove the shells.
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Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks.
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Place the egg white halves onto a platter.
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Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl.
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Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
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Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions.
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10. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
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11. Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.