• 6 eggs, boiled
  • 1 avocado
  • 2 Tablespoons ricotta cheese
  • 10 cherry tomatoes, diced (and seeds removed)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon kosher salt
  • black pepper (to taste)
  • 2 Tablespoons white wine (I used Trivento Amado Sur Chardonnay)
  • cilantro

Cut the eggs in half and place yolks in a bowl. Add the avocado and all other ingredients and mix well. Spoon guacamole filling back into egg whites. Top with additional black pepper.