Ingredients
Equipment
Method
Instructions
- Slice each hard-boiled egg in half lengthwise. Place the egg white halves, cut side up, on a serving dish and set aside.
- Carefully remove the yolks and place all yolks in a food processor.
- Add the peeled and seeded avocado, juice of ½ lemon, and ½ teaspoon cumin to the food processor. Season with salt and pepper to taste.
- Process the yolk–avocado mixture until smooth and well combined.
- Transfer the smooth filling to a bowl. Fold in the 2 tablespoons finely minced yellow onion and 1 tablespoon finely minced fresh cilantro until evenly distributed.
- Taste the filling and adjust salt and pepper if needed.
- Evenly divide the filling among the 12 egg white halves, using a spoon to fill each cavity.
- Garnish the filled eggs with additional chopped cilantro and sliced jalapeños.
Notes
Notes
Chef Notes:
Make-Ahead:
You can make these up to 1 day ahead of time.
How to Store:
Cover and keep refrigerated for up to 3 days. These will not freeze well.
Be sure your yolks
are all the way cooked through.
You can also mash
the egg yolks and avocado using a fork and then mixing in the ingredients if you do not have a food processor.
You may need to
slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.
Chef Notes:
Make-Ahead:
You can make these up to 1 day ahead of time.
How to Store:
Cover and keep refrigerated for up to 3 days. These will not freeze well.
Be sure your yolks
are all the way cooked through.
You can also mash
the egg yolks and avocado using a fork and then mixing in the ingredients if you do not have a food processor.
You may need to
slice a small part of the bottom of the egg whites to help balance them and stop them from rocking back and forth.