Guacamole Eggs

The Washington Post, June 29, 2005

• • Cuisine: American
• • Course: Appetizer
• • Features: Fast, Healthy, Kid-Friendly, Meatless

Summary:

Good ideas travel fast. One week, there was a recipe on the side of a bag of avocados that substituted guacamole for traditional deviled egg filling. The next week, a similar recipe turned up in the Penzeys spice catalogue.

Whatever the origin, the idea is a winner. The fresh, bright taste of guacamole is a perfect fit with the egg-white halves. In this version, the guacamole is flavored with a healthy dose of lime juice and topped off with a sprinkling of sliced scallions.

Makes 20 stuffed egg-white halves

Ingredients:

• • Flesh of 2 avocados
• • 3 to 4 tablespoons freshly squeezed lime juice
• • 1/2 teaspoon ground cumin
• • Salt
• • Freshly ground black pepper
• • 2 scallions, white and light green parts chopped, darker green parts sliced for garnish
• • 10 hard-cooked eggs, each cut in half (yolks discarded)

Directions:

Mash the avocado flesh in a small bowl, leaving small chunks if desired.

Add 3 tablespoons of the lime juice, the cumin, salt and pepper to taste and the chopped scallions; mix well. Taste and add lime juice as needed.

Fill each egg white half with about a tablespoon of the guacamole. Top with the sliced scallion greens. Serve immediately.

81 calories, 6g fat, 1g saturated fat, n/a cholesterol, 88mg sodium, 3g carbohydrates, 2g dietary fiber, n/a sugar, 4g protein.