Ingredients:
Large Eggs 8
Shallot 1/2
Jalapeno 1/3 or more
Avocado 2, ripe
Lime Juice 1 Tbs.
Dijon Mustard 1 tsp.
Salt 1/8 tsp.
Pepper 1/8 tsp.
Paprika Pinch
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Place eggs into a pan and cover with cold water.
Place pan on stove and bring water to a boil.
Boil for 12 minutes.
Remove pan from heat and strain out the water.
Shake the eggs in the pan to break the shells a bit.
Place pan in sink and run under cold water for a couple minutes.
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Remove eggs from the pan and peel.
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Cut eggs in half.
Pop out the yolks and discard them.
You only need the cooked egg whites
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Place shallot and jalapeno onto a cutting board and mince together.
Place into a mixing bowl.
Add lime juice, mustard, salt and pepper.
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Dice avocado and place into the bowl.
Mash all ingredients together.
Fill each egg white with a tablespoon or so of avocado puree.
Sprinkle with paprika and serve.
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Serving Size 2 stuffed halves
Servings Per Recipe 8
Calories 98
Calories from Fat 62
Total Fat 7g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 102mg
Total Carbohydrate 5g
Dietary Fiber 3g
Sugars 1g
Protein 5g
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