1-First, hard boil the 6 eggs by placing them in a pot of cold water, bringing it to a boil, and simmering for 10-12 minutes. Once done, transfer the eggs to ice water to cool them quickly and make peeling easier. Next, peel the cooled eggs and cut them in half horizontally, then set the yolks aside for the filling.

2-In a bowl, mash the avocado with 2 of the egg yolks; discard the rest. Mix in the 2-3 teaspoons of fresh lime juice, 1 teaspoon minced red onion, 1 tablespoon minced jalapeno, 1 tablespoon chopped fresh cilantro, and season with Kosher salt and fresh ground pepper to taste. Gently fold in the 1 tablespoon diced tomato to add a burst of freshness.

3-Scoop heaping spoonfuls of the guacamole mixture into the 12 halved eggs and sprinkle with a pinch of chile powder for garnish. Arrange them on a platter and serve right away. This whole process takes about 30 minutes, making it a quick option for snacks or appetizers. Remember, preparing the guacamole filling just before serving helps avoid browning, keeping your dish looking vibrant.