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  • Prep Time


  • Total Time


  • Servings



  • Makes 16 stuffed egg halves

  • 8

    large eggs

  • ½

    cup finely chopped tomato

  • Kosher salt

  • 1

    tablespoon plus 1 teaspoon minced jalapenos (discarding seeds and ribs, if desired), divided

  • 1

    tablespoon plus 2 teaspoons lime juice, divided

  • 3

    tablespoons minced white onion, divided

  • 1

    tablespoon chopped fresh cilantro

  • 1

    very ripe Haas avocado, peeled, pitted and coarsely chopped

  • 1

    tablespoon low-fat mayonnaise

  • Ground black pepper


Place the eggs in a small saucepan. Add enough cold water to cover by 1 inch. Bring the water just to a boil, then remove the saucepan from the heat, cover it, and set it aside for 10 minutes. After 10 minutes, transfer the eggs to a bowl of ice and water and let cool completely. While the eggs are cooking, in a colander toss the tomatoes with a hefty pinch of salt and let drain for 10 minutes. In a small bowl, combine the drained tomatoes with 1 teaspoon of the jalapenos, 2 teaspoons of the lime juice, 1 tablespoon of the onion and the cilantro. Toss well, then set aside. Once the eggs have cooled, peel and halve them lengthwise. In a small bowl combine 6 of the yolks (discarding the remaining 2 or saving them for another use) with the avocado, mayonnaise, and the remaining 1 tablespoon of lime juice. Mash with a potato masher or fork until the mixture is smooth with a few lumps. Stir in the remaining onion and jalapeno, add salt and pepper to taste. Mound the egg-avocado mixture into the egg whites and top each one with some of the salsa.


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