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Ingredients
Scale
- 8 large eggs
- 1/2 large avocado
- 1 tablespoon lime juice (about 1/2 lime)
- 1 tablespoon room temperature coconut oil
- 1 dash of hot sauce (adjust to taste)
- 1/2 Roma tomato, minced (or 3 cherry tomatoes)
- 1 tablespoon fresh cilantro, minced (plus extra for garnish)
- Salt and pepper, to taste
Instructions
- Boil the eggs by steaming them for 12 minutes, then cool in ice water.
- Peel the eggs under running water and halve them lengthwise to remove the yolks.
- In a bowl, combine yolks with avocado, lime juice, coconut oil, and hot sauce; mash until creamy.
- Stir in minced tomatoes and cilantro; season with salt and pepper.
- Fill the egg whites with the guacamole mixture and garnish with cilantro.
Notes
Adjust the hot sauce to control the spice level.
Use ripe avocados for a creamy filling.
Let eggs sit at room temperature before serving for better flavor.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Steaming
- Cuisine: Mexican-American
Nutrition
- Calories: 130
- Sugar: 1g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg