1. Place eggs in a large saucepan and cover with cold water. Bring to a rolling boil. Remove pan from heat and cover with a lid. Let stand for 13 minutes. Drain, and run eggs under cold water to cool them.
2. Carefully peel eggs once they are cool enough to handle. Cut in half lengthwise with a sharp knife and scoop yolks out into a bow.
3. To the egg yolks add guacamole and mayonnaise and mix with a fork until creamy. Season to taste with salt and pepper.
4. Fill a small ziplock baggie with egg filling and cut off one corner. Squeeze mixture back into egg white to fill. Top with cotija cheese and a few pomegranate seeds.

TIP: Serve deviled eggs on a bed of shredded cabbage to keep eggs from moving around on the platter!