Huevos rellenos con aguacate

Ingredientes

• 6 large eggs
• 2 medium RIPE avocados (see note below)
• 1/2 a fresh lime (plus more to taste)
• 1 to 2 tablespoons Greek yogurt, plus more as needed (or sour cream or mayo)
• 1 tablespoon finely chopped cilantro or chives (plus more for garnish)
• Garlic powder to taste
• Salt and pepper to taste
• Cayenne pepper or paprika for garnish (optional) (or chili powder)

Preparación

1. 1

   Hard-boil the eggs: Add water into a medium pot, enough to fully submerge the eggs in one layer. Over medium-high heat, bring to a simmer. Carefully lower each egg into the simmering water over low heat. Cover and simmer for 1 minute, and then turn off the heat. Let the eggs sit in the hot water, covered, for 14 minutes. Once ready, transfer to a bowl with iced water and let them cool completely. Tip: use a timer, as even 1 extra minute can cause them to overcook.

2. 2

   Peel and cut each egg in half lengthwise. Scoop out the yolks and transfer to a bowl. Meanwhile, you can store the egg whites in the fridge - the colder, the better.

3. 3

   Make the avocado filling: In a bowl, mash the egg yolks, avocado, freshly squeezed lime juice, Greek yogurt, chopped cilantro or chives, garlic powder, salt and pepper to taste. Adjust the consistency if needed: For more moisture, add more yogurt. For more acidity, add more lime juice.

4. 4

   Arrange the egg white halves on a deviled egg serving platter.

5. 5

   Transfer the filling into a Ziploc bag and snip off the corner. Pipe the filling into the egg whites. Note: If using a decorative piping tip, insert the piping tip into the corner of the bag first and snip off the corner. Add the filling and pipe.

6. 6

   Garnish with more chives or cilantro. If desired, sprinkle with cayenne pepper or paprika. Serve immediately. Enjoy!