Prep time: 15 min
Cook time: 20 min
Ready in: 35 min
Serves: 6- 12
Ingredients:
6 large eggs- hard boiled, cooled1 med. Haas avocado
2 tsp. lime juice
1 tsp. red onion, minced
1 T. minced jalapeño
1 T. cilantro- chopped
1 T. stone-ground horseradish mustard
1 tsp. mayonnaise
Salt (to taste)
Salt (to taste)
Pepper (to taste)
1 T. tomato- diced
Pinch chili powder (for garnish)
- Cut eggs in half horizontally, and set 2 whole yolks aside (discard remaining yolks)
- In a bowl, mash avocado and egg yolks
1 T. tomato- diced
Pinch chili powder (for garnish)
Directions:
- Peel eggs- Cut eggs in half horizontally, and set 2 whole yolks aside (discard remaining yolks)
- In a bowl, mash avocado and egg yolks
- Mix in lime juice, red onion, jalapeño, cilantro, salt, and pepper and adjust to taste
- Gently fold in tomato
- Scoop heaping spoonfuls of guacamole into the 12 halved eggs
- Scoop heaping spoonfuls of guacamole into the 12 halved eggs
- Sprinkle with a little chili powder for color and arrange on a platter to serve
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