MEXICAN-STYLE STUFFED EGGS

By á-34480

Ingredients

• Makes 16 stuffed egg halves
• 8 large eggs
• 1/2 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

Details

Adapted from yahoo.com

Preparation

Step 1

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.