(For 6 servings or for 12 halves)
Prep time: 5 min
Cooking time: 20 min
Chilling time: 1 h
Cannot be frozen
6 large eggs
1 ripe large avocado
2 tbsp mayonnaise
1 lime, juiced
1/4 tsp paprika, plus 1/2 tsp extra to serve
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/2 cup fresh cilantro, chopped
2 tbsp chives, snipped, to serve
1 Place eggs in a large saucepan and cover with about 1 inch cold water. Bring to the boil over a high heat and cook for 1 minute.
2 Remove pan from heat and cover it with a tight-fitting lid. Set aside for 10 minutes.
3 Transfer eggs to a bowl of ice water to cool for 3 minutes. Drain, crack and peel the eggs, rinsing off any shell.
4 Cut them in half, scooping out the cooked yolks into a mixing bowl; reserve the whites.
5 Halve, pit, peel and dice the avocado. Add the flesh to the egg yolks along with the mayonnaise, lime juice, paprika, salt and pepper.
6 Using a fork, mash until mostly smooth; you can keep some texture to it if you like. Stir in the chopped cilantro.
7 Spoon mixture into the reserved egg whites. Place on a serving platter, cover with plastic wrap, and chill for 1 hour.
8 When ready to serve, garnish with chives and a sprinkle of paprika.
protein (g): 7.0
carbs (g): 3.0
sugars (g): 1.0
fat (g): 12.6
sat. fat (g): 2.7
fiber (g): 2.1
sodium (g): 0.3