Avocado Deviled Eggs - cooking recipe

Ingredients

10 large hard-boiled eggs
2 slices double-thick prosciutto (cubed)
2 ripe avocados
1/2 small red onion (finely minced)
4 cherry tomatoes (minced)
1 tablespoon water
1/2 teaspoon ground cumin
1/4 teaspoon garlic granules (I use 1 tsp fresh crushed)
1 large lime, juice of
1 teaspoon salt
1 dash cayenne pepper, to taste
2 teaspoons fresh cilantro leaves (minced)

Preparation

Boil the eggs.
While the eggs are cooking, make guacamole.
Mix water, cumin, & garlic in medium bowl.
Halve avocados, remove pits & skin; cut into thirds (discard any brown spots); add to bowl.
Add onion, tomato, lime juice & salt.
Mash with a hand potato masher, stir to blend.
Add hot pepper as desired.
Cover with plastic wrap patted onto the surface of guacamole.
Peel eggs, cut in half, discard yolks (or save for another use).
Stir the cubed prosciutto into the guacamole and fill the eggs.
Sprinkle fresh minced cilantro on top and serve.
Enjoy.