Recipe: Guacamole-Stuffed Eggs
Servings: 6 (8ozs each)
• 6 large eggs
• 1 ripe avocado, diced
• ½ cup prepared fresh tomato salsa
• 1 tsp lemon juice
• Black pepper to taste
1. Place eggs in a single layer in a saucepan, cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling. Let cool to room temperature or refrigerate until cold.
2. Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
3. Cut each egg in half, remove and discard yolks. Fill each half with about 2 tsp guacamole. Sprinkle with pepper.
Nutrition Information for 1 egg: Calories 73, Fat 5g, Cholesterol 0mg, Sodium 106mg, Potassium 211mg, Carbohydrates 4g, Fiber 2g, Protein 4g