Slice the eggs in half and remove the yolks. Place the yolks in a bowl. Set the egg whites aside.

Cut open the avocado and scoop out the flesh. Add it in pieces, along with a few drops of lemon juice (to keep it from browning), to the bowl with the yolks.

Add the heaping teaspoons of Manchego cheese spread. Sprinkle with a pinch of salt and mash everything together with a fork or food processor until you have a thick, creamy mixture.

Fill the egg whites with the mixture and arrange them on a serving platter.

Garnish with a few pieces of tomato and some parsley leaves. You can make a tomato rose by rolling up the tomato skin for a pretty touch.

Serve