Fill a large pot with water and add the eggs. Bring to a boil over high heat. Once the water begins to boil, cover with a lid, remove the pot from the heat, and allow the eggs to sit for about 10 minutes. Remove the eggs from the hot water (I use a slotted spoon) and place into a bowl of cold ice water (this helps stop the cooking process as well as helps the eggs peel easier).

Once the eggs have cooled, peel and halve all 9 of them. Remove all yolks.

Place 2 whole yolks into a medium bowl (discard the rest of the yolks or you can save them for another recipe) and place the egg white halves onto a serving dish.

Add the avocado to the egg yolks, and mash the mixture together. Add in the sour cream and lime juice, mixing until combined.

Mix in the tomato, the scallions, salt, pepper, and jalapeno (if using) to the guacamole, mixing until combined.

Spoon the guacamole into each egg half, dividing the filling between all 18 egg halves.

If desired, garnish with cilantro.

Serve immediately, or refrigerate until ready to serve.

(While you can make the hard boiled eggs ahead of time, I would suggest making the filling and filling the eggs relatively close to the time you plan on serving the guacamole deviled eggs).

Enjoy!