Description
A simple, savory egg appetizer blending creamy avocado with a touch of heat from jalapeño, perfect for snacks or gatherings.
Ingredients
Scale
- 12 Large eggs (Hard-boiled and peeled)
- 1 Ripe avocado (Mashed)
- 3 tbsp Mayonnaise
- 2 tbsp Mexican crema (Or substitute with sour cream or Greek yogurt)
- 1 Jalapeño pepper (Finely diced, remove seeds for less heat)
- 2 tbsp Lime juice (Freshly squeezed)
- 2 tbsp Fresh cilantro (Chopped)
- 1 tsp Ground cumin
- 0.5 tsp Chili powder
- 0.5 tsp Garlic powder
- Salt and pepper (To taste)
- Smoked paprika (For garnish)
- Cilantro leaves (For garnish)
- Jalapeño slices (For garnish)
- Lime wedges (For garnish)
Instructions
- Boil eggs and cool in an ice bath.
- Peel eggs and slice in half.
- Mash yolks and avocado together.
- Mix in crema, mayo, and seasonings.
- Adjust seasoning to taste.
- Pipe or spoon mixture into egg whites.
- Garnish with paprika, cilantro, jalapeños.
- Chill before serving for best flavor.
Notes
Keep filled eggs in the refrigerator for up to 2 days. For longer storage, separate filling from egg whites.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 egg half
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg