Start by placing your large eggs in a saucepan and covering them with about 1½ inches of cold water. Bring the water to a vigorous boil, then remove the pot from heat, cover it, and let the eggs sit for 18 minutes.

Prepare a bowl filled with ice water. Once the time is up, carefully transfer the hot eggs into the ice bath to cool down for about 5 minutes, then peel the eggs under running water.

Slice each peeled egg in half lengthwise. Scoop out the yolks and place them in a food processor. Add avocado, lime juice, garlic, jalapeño, cayenne pepper (if desired), and kosher salt. Blend until smooth.

Add in the finely chopped cilantro and pulse briefly to combine. Taste and adjust the seasoning with more salt or lime juice if necessary.

Fill the egg white halves with the avocado filling using a spoon or piping bag. Garnish with cayenne pepper and cilantro.

Serve immediately to maintain color and texture. Store the filling separately if not serving right away.