In a large saucepan, place your large eggs and cover with 1.5 inches of cold water. Bring to a vigorous boil over medium-high heat. Once boiling, turn off the heat, cover, and let sit for 18 minutes.

Transfer the eggs to an ice water bath for at least 5 minutes to cool.

Gently peel the eggs under running water. Slice each egg in half lengthwise and transfer yolks to a food processor. Add avocados, lime juice, garlic, jalapeño, cayenne pepper, and salt. Blend until smooth.

Fill each egg white half generously with the avocado filling.

Sprinkle chopped cilantro on top and dust with cayenne pepper if desired. Serve immediately.