Guacamole Deviled Eggs

From: American Heart Association


9 large Eggland's Best eggs

1 medium avocado, halved and pitted

2 Tbl. fat-free sour cream

1 1/2 tsp. fresh lime juice

1/3 c. seeded and finely chopped Roma tomatoes (1-2 tomatoes)

1/4 c. finely chopped scallions

1/4 tsp. salt

1/8 tsp. ground black pepper

1-2 tsp. finely chopped jalapeno

chopped fresh cilantro, for garnish, opt.


Make the hard boiled eggs: Fill a large pot with cold water, add all the eggs, and bring mixture to a boil over high heat.  As soon as the water begins to boil, cover with a lid, remove pot from the heat, and let eggs sit for 10 minutes.  Drain water and transfer eggs to a bowl of cold water to cool.


When the eggs are cool enough to handle, remove the shells.  Slice each egg in half lengthwise.  Remove the yolks, adding just two whole eggs yolks into a medium bowl and discarding the remaining seven egg yolks.  Place the egg white halves onto a platter. 


Slice the avocado in half and remove the pit.  Use a spoon to scoop the avocado's flesh into the bowl with the egg yolks.  Use a fork to mash the avocado and egg yolks together.  Stir in the sour cream and lime juice. 


Add the finely chopped tomatoes and scallions.  Add the salt, pepper and finely chopped jalapeño.  Stir together to combine. 


Spoon the guacamole into each egg white half, dividing the mixture between all 18.  Garnish with a sprinkle of chopped cilantro, if desired.  Serve.