Place eggs in a large saucepan and cover with water. Bring to a boil over medium-high heat. Once boiling, remove from heat, cover, and let sit for 18 minutes. Transfer eggs to an ice bath for cooling.

Peel cooled eggs and slice them in half lengthwise. Remove yolks and place them in a food processor along with the avocados, lime juice, garlic, jalapeño, cayenne pepper, and salt. Blend until smooth.

Using a spoon or piping bag, fill each egg white half with the avocado mixture.

Sprinkle with chopped cilantro and additional cayenne pepper if desired. Serve immediately or chill briefly before enjoying.