Egg Stuffed Avocado
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.
