Mexican-style stuffed eggs

2013-08-28T00:00:00Z 2013-09-01T17:07:10Z Mexican-style stuffed eggs Arizona Daily Star
August 28, 2013 12:00 am

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

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.

Per half: 60 calories; 35 calories from fat (58 percent of total calories); 4 g fat (1 g saturated; 0 g trans fats); 90 mg cholesterol; 3 g carbohydrate; 1 g fiber; 1 g sugar; 3 g protein; 100 mg sodium.

Copyright 2014 Arizona Daily Star. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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