Egg-Stuffed Avocado

Ingredients

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Light mayonnaise

  Salad dressing, light

  ½ cup or 120g

• Sour cream

  Reduced fat

  1 tbsp or 15g

• Dijon mustard

  Grey poupon

  1 tsp or 5g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Salt

  Table

  ½ tsp or 3g

Directions

1. Start by cooking the eggs. Fill a small saucepan 3/4 full of water. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil.
2. Using a spoon, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. After doing this a few times, carefully set the eggs in the boiling water and cook for 10 minutes. When done, remove from the heat and place in a bowl filled with cold water.
3. Peel and dice the eggs. Finely slice the spring onion.
4. In a bowl, mix the diced eggs, mayo, sour cream, Dijon mustard and most of the spring onion, leaving some for garnish. Season with salt and pepper to taste.
5. Scoop the middle of the avocado out leaving ½ - 1 inch of the avocado flesh. Cut the scooped avocado into small pieces.
6. Place the chopped avocado into the bowl with eggs and mix until well combined.
7. Fill each avocado half with the egg mixture and top with spring onion.

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