Egg-Stuffed Avocado

Ingredients

• Avocados

  California, raw

  2 fruit, without skin and seed or 272g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Mayonnaise

  Regular, with salt

  ½ cup or 110g

• 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. Fill a small saucepan ¾ full of water and add a pinch of salt. Bring to a boil.
2. Using a spoon, dip each egg in and out of the boiling water a few times. Carefully lower the eggs into the boiling water and cook for 10 minutes. Transfer the eggs to a bowl of cold water.
3. Peel and dice the eggs. Thinly slice the scallions.
4. In a bowl, combine the diced eggs, mayonnaise, sour cream, Dijon mustard, and most of the scallions. Season with salt and pepper to taste.
5. Scoop out the avocado flesh, leaving ½-1 inch in the skin. Cut the scooped avocado into small pieces.
6. Add the chopped avocado to the bowl with the egg mixture and mix well.
7. Fill each avocado half with the egg mixture and top with the remaining scallions.

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