Ingredients:
- 9 large eggs
- 1 medium avocado, halved and pitted
- 2 tablespoons fat-free sour cream
- 1 1/2 teaspoons fresh lime juice
- 1 to 2 Roma tomatoes, seeded and finely chopped (about 1/3 cup)
- 1/4 cup finely chopped green onions
- 1/4 teaspoon salt
- Pinch of pepper
- 1 to 2 teaspoons finely chopped jalapeños, seeds and ribs discarded (optional)
- 1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)
Directions:
- Add the eggs to a large pot. Fill the pot with enough water to cover the eggs. Bring to a boil over high heat. As soon as the water comes to a boil, remove the pan from the heat. Cover. Let stand for 10 minutes. Drain. Transfer the eggs to a bowl filled with cold water.
- When the eggs are cool enough to handle, remove the shells. Slice each egg in half lengthwise. Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.) Place the egg white halves on a platter.
- Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together.
- Stir in the sour cream, lime juice, tomatoes, green onions, salt, pepper, and jalapeño.
- Spoon the avocado mixture into each egg white half, dividing the mixture equally. Sprinkle each with 1/4 teaspoon cilantro.
