Low-Carb Egg Stuffed Avocado

by KetoDietApp.com

Step 1Start 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.

Step 2Bring 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 use my egg timer for that.

Step 3Dice the eggs and finely slice the spring onion.

Step 4In 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.

Step 5Scoop the middle of the avocado out leaving 1/2 - 1 inch of the avocado flesh. Cut the scooped avocado into small pieces.

Step 6Place the chopped avocado into the bowl with eggs and mix until well combined.

Step 7Fill each avocado half with the egg & avocado mixture and top with more spring onion.

Step 8Eat immediately or store in the fridge for up to a day. The egg filling can be stored in the fridge in a sealed jar for up to 3 days.