Directions

• Place eggs in a pot and add enough water to cover by one inch. Heat over medium-high heat. Once water comes to a full rolling boil, remove from heat, place lid on pot and let it sit for 15 min. After 15 minutes, transfer the eggs to a bowl of cold water.
• When eggs are cool, peel them and slice them all in half lengthwise. Remove the yolk from each half and place in a medium sized bowl. Set aside the egg whites.
• Add to the yolks, the avocado, chopped cilantro, mustard, lemon juice, olive oil, jalapeno sauce, salt and pepper. Mash well with a fork, and then stir to combine ingredients.
• You can fill the egg whites using a spoon, or you can put the yolk mixture into a frosting piping bag fixed with whichever shape tip you like. I used a large star tip.
• Sprinkle the top of each with a little chili powder and cumin. Place a leaf of cilantro on top of each egg.