Guacamole-Stuffed Eggs

From EatingWell:  April/May 2006, The EatingWell Diet (2007)

Guacamole-stuffed eggs are the perfect healthy appetizer recipe for an easy, yet impressive, potluck or party dish.

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READER'S COMMENT:

"Was going to take deviled eggs to a party this week, but will try this recipe instead.....great idea, love avocados, but never thought to combine with eggs! Thanks! "

Makes: 6 servings
Serving Size: 2 egg halves
Active Time: 30 minutes
Total Time: 50 minutes

Ingredients

• 6 large eggs
• 1 ripe avocado, diced
• 1/4 cup prepared fresh tomato salsa
• 1 teaspoon lemon juice
• Kosher salt & cracked black pepper to taste

More Healthy Recipe Ideas

• Healthy Homemade Salsa Recipes
• Flavor-Packed Picnic Condiments
• See It, Make It: Quick Avocado Recipes
• See It, Make It: Quick Snacks
• Easy Recipes for Frozen Fruit and Vegetables

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Preparation

1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool enough to handle before peeling. Let cool to room temperature or refrigerate until cold.
2. Meanwhile, mash avocado with salsa and lemon juice in a medium bowl until combined, but still a little chunky.
3. Cut each egg in half; remove and discard yolks. Fill each half with about 2 teaspoons guacamole. Sprinkle with salt and pepper.

Tips & Notes

• Make Ahead Tip: Cover and refrigerate the unpeeled hard-boiled eggs for up to 1 week.

Nutrition

Per serving: 73 calories; 5 g fat (1 g sat, 0 g mono); 0 mg cholesterol; 4 g carbohydrates; 0 g added sugars; 0 g total sugars; 4 g protein; 2 g fiber; 106 mg sodium; 211 mg potassium.
Carbohydrate Servings: 0
Exchanges: 1/2 lean meat, 1 fat