Hard boil the eggs, cover with cold water, crack the shells and leave in cold water to cool. Peel, cut lengthwise in half, remove the yolks and place them in a deep plate. Mash with a fork.
Wash the avocado, cut lengthwise in half, remove the pit, scoop out the flesh with a spoon and roughly mash with a fork. Drizzle with lime juice and add to the yolks.
Add grated garlic, chopped chili or tabasco, olive oil, cilantro or chives and season with salt and pepper.
Blanch the tomato, peel it, cut into small cubes and drain the juice. Add to the paste and gently mix.
Fill the egg whites with the filling, then decorate with greens and finely chopped chili pepper.
