Place the eggs in a small saucepan and cover with tap water. Place the saucepan over medium heat and bring to a boil. Reduce the heat to low and cook the eggs for 10 minutes.
Run the eggs under cold water and peel them. Slice them in half, and scoop the yolks into a bowl. Place the whites onto a serving plate.
Cut the avocado in half, remove the seed, scoop out the flesh, and place it into the bowl with the yolks. Mince the garlic finely chop the red onion and coriander. Add them to the bowl.
Add the lime juice, salt, and pepper. Mash all the ingredients together until nice and creamy. Taste and adjust seasoning if needed.
Divide the guacamole mixture into the egg whites’ holes. Garnish with a little more chopped coriander and crushed red pepper. Serve immediately or store in the fridge for up to 12 hours.