Prep Time: 15 Mins
Makes: 24 Servings
12 large, hard-boiled EGGS
1 ripe avocado
¼ cup sour cream
1 tsp salt
Dash Tabasco sauce
Garnish ½ cup salsa
12 tortilla chips
CUT hard-boiled eggs in half length-wise.
SPOON out yolks and PLACE into a re-sealable bag.
SET egg white halves onto a plate.
ADD avocado, sour cream, salt and Tabasco to bag of yolks.
SEAL bag and MASH together with hands until completely MIXED.
SNIP one corner of the bag and PIPE into the egg white halves creating a small mound.
GARNISH with ½ piece of tortilla chips and drops of salsa and SERVE.
For perfect hard-boiled eggs, place 12 eggs in a pan and cover with one inch of water. Bring to a full boil. Remove pan from heat and cover with lid. Let eggs steam for 12 minutes. Cool in cold water for 15 minutes. Additional garnishes include shredded Mexican cheese or chopped cilantro.
Total fat: 4g
Saturated fat: 1g
Polyunsaturated fat: .6g
Monounsaturated fat: 1.5g
Vitamin A: 47mcg
Vitamin D: 1mcg
This recipe is a good source of choline.