Ingredients
- 6 cage-free eggs
- ½ large avocado
- ¼ cup mayonnaise (see notes for a homemade version)
- ½ teaspoon salt
- ½ teaspoon black pepper plus more for garnish
- 2 tablespoon chives finely chopped
Make it step by step
- In a medium size pot over high heat, boil cups of water. Once the water is boiling carefully drop the eggs and let the eggs boil for 12 minutes.
- Drain eggs immediately and peel under cold water for an easy peel.
- Cut hard boiled eggs in half and spoon out the yolk into a medium size bowl. Set the egg whites aside for later.
- Add avocado, mayonnaise, salt, and black pepper to the bowl with the egg yolk. With a fork, smash the ingredients and combine until the mixture has a smooth consistency, about 5 minutes.
- Place the avocado filling into a ziplock bag to be used as a pipping bag. Cut a small hole in the corner of the bag.
- Squeeze the ziplock bag to push the filling into the opening of the egg whites.
- Garnish with chopped chives and pepper.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Foodista by Kettle and Fire, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.