Egg Stuffed Avocado

Egg Stuffed Avocado

15 minutes
Calories 460kcal

Ingredients

  • 1 avocado (extra large or 2 medium,
  • 4 large eggs (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 1/4 cup mayonnaise (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 2 tablespoons sour cream (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 1 teaspoon dijon mustard (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 2 spring onions (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • 1/4 teaspoon salt (extra large or 2 medium, seed removed, 300 g / 10.6 oz)
  • freshly ground black pepper (extra large or 2 medium, seed removed, 300 g / 10.6 oz)

Instructions

  • Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer! Dice the eggs and finely slice the spring onion. In a bowl, mix the diced eggs, mayo, sour cream, Dijon mustard and spring onion - leave some spring onion for garnish. Season with salt and pepper to taste. Scoop the middle of the avocado out leaving 1/2 - 1 inch of the avocado flesh. Cut the scooped avocado into small pieces. Place the chopped avocado into the bowl with eggs and mix until well combined. Fill each avocado half with the egg & avocado mixture and top with more spring onion.

Nutrition

Calories: 460kcal

Originally posted 2019-02-20 17:39:04.

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