Guacamole Deviled Eggs
9 ( serving size is 1 egg)
Total Fat: 4.5 g
Saturated Fat: 1.0 g
Trans Fat: 0.0 g
Polyunsaturated Fat: 0.5 g
Monounsaturated Fat: 2.5 g
Cholesterol: 42 mg
Sodium: 129 mg
Total Carbohydrate: 3 g
Dietary Fiber: 2 g
Sugars: 1 g
Protein: 5 g
9 large eggs
1 medium avocado, halved and pitted
2 tablespoons fat-free sour cream
1 1/2 teaspoons fresh lime juice
1 to 2 Italian plum (Roma) tomatoes, seeded and finely chopped (about 1/3 cup)
1/4 cup finely chopped green onions
1/4 teaspoon salt
Pinch of pepper
1 to 2 teaspoons finely chopped jalapeños, seeds and ribs discarded (optional)
1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)
Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water.
When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter.
Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together.
Stir in the sour cream, lime juice, tomatoes, green onions, salt, pepper, and jalapeño.
Spoon the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.
Original Recipe: American Heart Association