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 JalapeƱo pepper (Finely diced, remove seeds 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)
- JalapeƱo 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, jalapeƱo, cumin, chili powder, garlic powder, salt and pepper until homogeneous.
- Adjust seasoning to taste, adding more lime or salt as needed so flavors sing but remain balanced.
- Pipe or spoon mixture into egg whites, filling to a slight mound for an elegant profile.
- Garnish with smoked paprika, cilantro leaves, jalapeƱo slices and lime wedges. Chill before serving for best flavor.
Notes
Peel eggs soon after the ice bath; older eggs peel easier. Serve chilled for the best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 2 halves
- Calories: 280
- Sugar: 1g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 160mg