Hard boil eggs: Add eggs into a pot and cover them with cool water by 1 inch. Bring water to a boil over medium-high heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes. Transfer eggs to a colander under cool running water or a bowl full of ice water to stop the cooking.

Split hard boiled eggs in half length-wise with a knife and remove yolks.

Add yolks to a bowl with avocado, 1 teaspoon lime juice, cilantro and garlic. Smash everything together with a fork. If the mixture seems too dry add another 1/2 teaspoon lime juice. Season with salt and pepper to taste.

Fill each hard boiled egg white with a the avocado mixture. Garnish with additional cilantro. Add the extra avocado mixture into a small bowl to use as a dip for veggies or chips.

To make the plantain chips: Preheat oven to 375 F. Peel the plantain with a knife. Thinly slice the plantains with a mandolin or knife. Mandolin works best for even slices! Combine plantain slices, oil and salt in a bowl and toss to coat. Place parchment paper on a baking sheet. Add plantains in a single layer.Bake for 15 to 20 minutes, flipping plantains half-way through. Be sure to watch them carefully because they tend to burn easily. They're ready when they start to get a little golden in color and feel crisp.

To make the packable lunch: Add avocado deviled eggs into a sealed container, making sure they’re sort of packed in so that they don’t topple over in transit. I added a bunch of veggies to keep everything stable. I also packed the extra avocado mixture in a little bowl (cover this with plastic wrap), plantain chips for dipping and a little trail mix for a complete lunch.