Lunch: Egg Stuffed Avocado

Cook Time: 2 mins

This recipe includes superfoods such as:

Health benefits of Egg Stuffed Avocado

Ingredients

1 extra large or 2 medium avocados (300 g / 10.6 oz)
4 large eggs, free-range or organic
¼ cup mayonnaise (you can make your own) (58 g / 2 oz)
2 tbsp sour cream or cream cheese or more mayo for dairy-free (24 g / 0.8 oz)
1 tsp Dijon mustard (you can make your own)
2 medium spring onions (30 g / 1.1 oz)
¼ tsp salt or more to taste (I used pink Himalayan)
freshly ground black pepper

Instructions

Start by cooking the eggs. Fill a small saucepan with water up to three quarters. Add a good pinch of salt. This will prevent the eggs from cracking. Bring to a boil. Using a spoon or hand, dip each egg in and out of the boiling water - be careful not to get burnt. This will prevent the egg from cracking as the temperature change won't be so dramatic. To get the eggs hard-boiled, you need round 10 minutes. This timing works for large eggs. When done, remove from the heat and place in a bowl filled with cold water. I like and always use this egg timer!
Dice the eggs and finely slice the spring onion.
In a bowl, mix the diced eggs, mayo, sour cream, Dijon mustard and spring onion - leave some spring onion for garnish. Season with salt and pepper to taste.
Scoop the middle of the avocado out leaving ½ - 1 inch of the avocado flesh. Cut the scooped avocado into small pieces.
Place the chopped avocado into the bowl with eggs and mix until well combined
Fill each avocado halve with the egg & avocado mixture and top with more spring onion.