Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling. Let cool to room temperature or refrigerate until cold.Advertisement
Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.
Make Ahead Tip: Cover and refrigerate the unpeeled hard-boiled eggs for up to 1 week.
1/2 lean meat, 1 fat