Start by placing 12 large eggs in a saucepan and covering them with cold water. Bring the water to a vigorous boil over medium-high heat, then remove the saucepan from heat, cover, and let the eggs sit for 18 minutes.

Carefully transfer the eggs to a large bowl filled with ice water. Let them sit for about 10 minutes to cool completely.

Once the eggs are cooled, peel them and cut each egg in half lengthwise. Remove the yolks and place them in a food processor. Add ripe avocados, lime juice, minced garlic, jalapeño, cayenne pepper, and kosher salt. Blend until smooth.

Using a spoon or a piping bag, fill the hollowed egg whites with the creamy avocado mixture. Garnish with a sprinkle of cayenne pepper and cilantro leaves.

Serve immediately to maintain their vibrant color and flavor.