Ingredients
Scale
- 6 large peeled hard boiled eggs
- 1 1/2 large avocados
- 1 tablespoons plain Greek yogurt
- 1 tablespoon sambal oelek
- Juice from 1/2 a lime
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons chives, finely chopped
- Cayenne pepper for garnish
Instructions
- Cut the hard-boiled eggs in half lengthwise. Remove the yolks and place in a mixing bowl. Remove the pits and skin from the avocados and add to the bowl. Add in the yogurt, sambal oelek, lime juice, salt and pepper. Using a hand-held mixer, beat the ingredients until smooth and creamy. Taste for extra seasoning if necessary.
- Use a pastry bag to pipe the mixture into each egg white and garnish tops with chopped chives and sprinkles of cayenne pepper.
Notes
- I have this egg cooker that makes perfect hard-boiled eggs. It's the easiest ever! I highly recommend. I also heard that making them in the Instant Pot is also recommended.
- You can substitute the sambal oelek with Sriracha sauce if you'd like. It's just a bit milder in heat.
- If you don't have a piping bag, you can always pipe it into a plastic baggie, cutting one of the ends off. Super easy.
- You can make the eggs up to 2 days in advance. Keep the whites and egg yolk filling separate and wrap the egg white halves tight with plastic wrap. Keep the egg yolk filling refrigerated in a resealable plastic bag.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Appetizer
- Cuisine: Asian Fusion
- Diet: Low Calorie
Nutrition
- Serving Size: Half an Egg
- Calories: 67
- Sugar: 0.5 g
- Sodium: 113.4 mg
- Fat: 5.1 g
- Carbohydrates: 2 g
- Protein: 3.6 g
- Cholesterol: 93.2 mg
