Avocado Devilled Eggs

🧂 Ingredients

• 6 large Eggs
• 1 medium Avocado,

  ripe
• 1 TBSP Lime or Lemon Juice
• 1 TBSP Sour Cream,

  optional
• 1 TBSP Coriander,

  chopped
• ½ Jalapeño Chilli Pepper,

  seeds are optional
• 1 TBSP Chives or Spring Onion,

  chopped
• Salt and Pepper,

  to taste

Instructions

• 1 The easiest method of hard boiling eggs, is to steam them. To do this, fill a
  saucepan with 1 inch (2.5cm) of water and insert a steamer basket.
• 2 Bring the water to a boil and gently place 6 eggs in the steamer basket or
  directly into the saucepan, if you don't have a basket. Cover the pot.
• 3 Set the timer for 17 minutes for 12 eggs or 15 minutes for 6 eggs. Reduce the
  cooking time by a couple of minutes if using regular sized eggs.
• 4 When the time is up, remove the eggs and place them in icy cold water to cool.
• 5 Once the eggs are cooled, carefully peel them, discarding the shells.
• 6 Cut the eggs in half, lengthwise and place them on a serving platter.
• 7 Scoop out the cooked yolks and set aside.
• 8 Cut the avocado in half and remove the pit.
• 9 Scoop out the avocado flesh and place in a bowl.
• 10 Roughly mash the avocado flesh with a fork.
• 11 Add the cooked egg yolks and mix through, mashing the yolks as you go.
• 12 Add the lime juice, and sour cream, if using. Mix through.
• 13 Stir in the coriander, and jalapeño.
• 14 Add salt and pepper, to taste.
• 15 Scoop or pipe a generous amount of the avocado mixture into each of the wells in
  the halved egg whites. 
• 16 Top with chopped chives or spring onion.
• 17 Store the devilled eggs for up to 2 days in a sealed, airtight container. 

Nutrition Info