Place the eggs in saucepan with cold water and bring to the boil. Boil the eggs for 8 minutes until hard. Plunge the eggs into cold water and peel them. Halve the eggs lengthwise. Scoop out the egg yolks carefully.
In the meantime, cut the avocados all the way around the stone. Twist the two halves apart. Remove the stone, scoop the flesh out of the skin with a spoon and place in a bowl.
Squeeze the lime and add the juice to the avocados. Crush the garlic. Add to the avocado and mash to create a coarse guacamole.
Halve the jalapeño pepper and remove the seeds. Finely chop the pepper Chop the shallot. Remove the seeds from the tomato and finely slice the flesh. Add the shallot, pepper and tomato and mix through the guacamole. Season with salt and pepper.
Fill the cavity in the eggs with the guacamole. Garnish with finely chopped chives.
Variation tip: Replace the chives with finely chopped coriander.
No waste tip: For an extra full flavour, add the egg yolks to the guacamole.
