Place 6 large eggs in a pot and cover with cold water by about an inch. Bring to a boil over high heat, then remove from heat, cover, and let sit for 12 minutes. Transfer eggs to an ice bath to stop the cooking process and cool completely, about 5 minutes. This ensures perfectly cooked yolks with that bright yellow color and no gray-green ring around them.

While eggs cool, cut the avocado in half, remove the pit, and scoop the flesh into a bowl. Peel and halve the cooled eggs, then gently remove 2 yolks and add them to the avocado. Mash together until you reach a slightly chunky consistency—you want some texture, not a completely smooth paste. Add the lime juice immediately to prevent browning, then fold in the minced red onion, diced jalapeño, and freshly chopped cilantro. Season with garlic powder, salt, and pepper to taste. I like to taste as I season because the lime juice and cilantro are already quite flavorful, so you don't need much salt.

Gently fold the diced tomato into the guacamole mixture from Step 2, being careful not to over-mix and crush the avocado further. Spoon or pipe the guacamole mixture generously into each egg white cavity from Step 1. Dust the top of each filled egg with a light pinch of chili powder for color and a subtle heat. I find it's easier to dust the chili powder just before serving so it stays vibrant on top rather than absorbing into the filling.