Description
A delicious avocado egg salad perfect for appetizers or a light meal.
Ingredients
Scale
- 6 large hard boiled eggs
- 1 large ripe avocado
- Juice of ½ lime
- 2 tablespoons sour cream
- 1 tablespoon minced cilantro
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/8 teaspoon chili powder
Instructions
- Peel the eggs and slice in half lengthwise. Remove the yolks from the whites and place yolks in a small bowl. Set whites aside.
- Add the avocado, lime juice, sour cream, cilantro, onion powder, garlic powder, and salt to the yolks and mash together with a fork until smooth and creamy. Add additional sour cream, if desired, to reach your preferred consistency.
- Spoon or pipe the filling into the egg whites.
- Sprinkle the chili powder over the top lightly. Sprinkle with extra cilantro to garnish, if desired.
Notes
- This dish can be served as an appetizer or a snack.
- Feel free to adjust the seasoning to your taste.
- For a kick, add diced jalapeños or hot sauce.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 2 halves
- Calories: 85
- Sugar: 1g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg