Spicy Green Avocado Deviled Eggs

Begin by placing the eggs into a saucepan, covering them with water. Next, bring the mixture to a rolling boil and then take it off the heat source, allowing the eggs to sit in hot water for 15 minutes. Remove the eggs from the hot water and let them cool down under a gentle flow of cold running water. Peel the eggs once they have cooled.

In a separate bowl, combine mashed avocado, chopped onion, diced tomato, chopped cilantro, freshly squeezed lime juice, minced jalapeno, and crushed garlic. Season the mixture with salt and pepper to taste.

Cover the bowl with a lid or plastic wrap and refrigerate the guacamole for 1 hour to allow the flavors to meld together.

Drain the pickled garlic cloves and minced pickled jalapeno onto a plate lined with paper towels, allowing any excess liquid to drip away.

Cut each egg in half lengthwise and set the yolks aside for a later use. Use a damp paper towel to gently wipe away any remaining yolk from the egg white halves, leaving them clean and tidy.

Arrange the egg whites cut-side up on a serving platter, creating a visually appealing display.

Spoon a generous amount of the guacamole mixture into each egg white half, topping each one with a pickled garlic clove. Finally, sprinkle minced pickled jalapeno, salt, and black pepper over the deviled eggs to add a burst of flavor.