Ingredients

The following ingredients have 4 Servings
  • 9 large eggs
  • 1 medium avocado, (peeled, pitted, and halved)
  • 2 Tbsp fat-free sour cream
  • 1 1/2 tsp lime juice
  • 1/3 cup seeded and finely chopped Roma tomato ((1-2 tomatoes))
  • 1/4 cup finely chopped scallions
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1-2 tsp finely chopped jalapeño
  • Dried or fresh cilantro, (to garnish (optional))

Instruction

  • Make the hard-boiled eggs: Fill a large pot with water, add all the eggs, and bring mixture to a boil over high heat. As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes. Drain water and transfer eggs to a bowl of cold water to cool.
  • When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks, adding just 2 whole egg yolks into a medium bowl and discarding the remaining 7 egg yolks. Place the egg white halves onto a platter.
  • Slice the avocado in half and remove the pit. Use a spoon to scoop the avocado’s flesh into a bowl. Use a fork to mash the egg yolks and the avocado together. Stir in the sour cream and lime juice.
  • Remove the seeds from the tomatoes with a spoon and discard; finely chop the tomato, along with finely chopping the scallions. Add both to the mashed avocado, along with salt, pepper, and optional jalapeno. Stir together to combine.
  • Spoon the guacamole into each egg white half, dividing the mixture between all 18. Garnish with a sprinkle of dried or fresh chopped cilantro, if desired. Serve.