Ingredients
Scale
- 12 Large eggs (Hard-boiled and peeled)
- 1 Ripe avocado (Mashed)
- 3 tbsp Mayonnaise
- 2 tbsp Mexican crema (Or substitute with sour cream or Greek yogurt)
- 1 Jalapeño pepper (Finely diced, seeds removed for less heat)
- 2 tbsp Lime juice (Freshly squeezed)
- 2 tbsp Fresh cilantro (Chopped)
- 1 tsp Ground cumin
- 0.5 tsp Chili powder
- 0.5 tsp Garlic powder
- Salt and pepper (To taste)
- Smoked paprika (For garnish)
- Cilantro leaves (For garnish)
- Jalapeño slices (For garnish)
- Lime wedges (For garnish)
Instructions
- Boil eggs and cool in an ice bath. Use a gentle simmer for ten minutes then transfer to ice to stop cooking.
- Peel eggs and slice in half lengthwise, keeping whites intact. Reserve the whites on a tray.
- Mash yolks and avocado together in a bowl until mostly smooth with a few small curds for texture.
- Mix in crema, mayo, lime juice, cilantro, jalapeño, cumin, chili powder, garlic powder, salt and pepper until homogeneous.
- Adjust seasoning to taste, adding more lime or salt as needed.
- Pipe or spoon mixture into egg whites, filling to a slight mound for an elegant profile.
- Garnish with smoked paprika, cilantro leaves, jalapeño slices and lime wedges. Chill before serving for best flavor.
Notes
Use slightly under ripe avocados if making ahead for better texture. Boil eggs gently to avoid rubbery whites.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Boiling and Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 egg half
- Calories: 120
- Sugar: 1g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 180mg