Silky avocado, laced with lime and ground cumin, is piped into hard-cooked eggs in this savory snack.
Ingredients
- 12 large eggs
- ½ cup mayonnaise
- ½ medium avocado
- 1 tbsp fresh cilantro, chopped
- 1 tbsp fresh lime juice
- 1 tsp ground cumin
- ½ tsp sea salt
- 1 tsp chili powder
How to Make It
- Place whole eggs in a 2-quart (2l) saucepan. Fill the pan with cold water to cover eggs. Place the pan, uncovered, over high heat until simmering, about 5 to 10 minutes.
- Remove the pan from heat, cover, and wait for 13 minutes.
- While eggs cook, combine mayonnaise, avocado, cilantro, lime juice, cumin, and sea salt in a food processor. Pulse until a smooth paste forms.
- Drain cooked eggs and plunge under cold water until cool enough to handle. Remove and discard shells immediately, and slice eggs in half lengthwise.
- Scoop firm yolks out of eggs and add to avocado mixture. Pulse until mixture is fully combined and smooth.
- Carefully spoon filling into egg halves. (Alternately, use a pastry bag with a decorative tip to pipe filling into eggs.)
- Dust with chili powder before serving.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 145 kcal Calories from Fat: 117 kcal |
|
% Daily Value*
|
| Total Fat 13 g 37% |
Trans Fat 0.0 g |
carbohydrates 1 g 1% |
Dietary Fiber 1 g 3% |
Protein 7 g 14% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |