These have avocado in them, so they will brown if you wait a while before serving. Cover them tightly.
Back to Avocado 101!
- 8 eggs
- 1/2 large avocado
- juice of 1/2 lime (about a tablespoon)
- 1 Tablespoon coconut oil, room temperature
- dash of hot sauce
- 1/2 roma tomato or 3 cherry tomatoes, minced
- 1 tablespoon cilantro, minced, plus more for garnish
- salt and pepper to taste
Fill a pot with a steamer attachment with about 3 inches of water. Bring water to a boil over high heat. Place the eggs in the steamer and set over the boiling water with a lid for 12 minutes. Immediately plunge eggs into ice water and cool completely. (You can boil them for 12 minutes directly in the water if you don't have a steamer.)
Peel the cooled eggs and cut in half. Put the yolks into the bowl of a food processor, blender, or bowl. Add the avocado, lime juice, coconut oil, and hot sauce. Pulse until smooth, or mash with a fork.
Stir in the tomatoes and cilantro, and season with salt and pepper.
Spoon the filing into the whites and garnish with extra cilantro. Serve immediately. If you are serving them later, store them in the fridge but let come to room temperature for 30 minutes before serving.