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Guacamole-stuffed eggs are the perfect healthy appetizer recipe for an easy, yet impressive, potluck or party dish.

Source: EatingWell Magazine, April/May 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.

  • Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.

Tips

Make Ahead Tip: Cover and refrigerate the unpeeled hard-boiled eggs for up to 1 week.

Nutrition Facts

2 egg halves
73 calories; protein 4.3g; carbohydrates 3.8g; dietary fiber 2.4g; sugars 0.2g; fat 4.9g; saturated fat 0.7g; vitamin a iu 49.1IU; vitamin c 3.7mg; folate 28.1mcg; calcium 6.2mg; iron 0.2mg; magnesium 13.5mg; potassium 211.4mg; sodium 105.8mg.

1/2 lean meat, 1 fat

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