Avocado Egg Cups

Eggs and avocados unite, and it’s a delicious story to tell!

The other day I made these lovely Avocado Egg Cups; a great recipe…with a couple of minor tweaks!

To start, combine 2 peeled avocados, 6 hard-cooked eggs, and 2 finely chopped green onions and whirl briefly in a blender, food processor, or chop very fine. The mixture should be relatively smooth but not too mushy. Sometimes air pockets prevent smooth blending, so if your blender seems to slow down, just stir between short spurts of blending.

Tip: If you need a fool-proof method for hard-cooking eggs, click how to hard-cook eggs.

After the blending is complete, add ½ tsp (2 mL) of ground dried chili peppers, ¼ cup (50 mL) fresh minced parsley, 2 tbsp (30 mL) white balsamic vinegar, and ½ tsp (2 mL) salt, and mix well. Tip: The original recipe called for 2 tsp (10 mL) of salt, but I found the final result too salty, so I have reduced it here for you.

Serve the mixture in lettuce cups or lettuce rolls. Tip: You can just rip some lettuce leaves into pieces and spoon about 1 tbsp on each. I would suggest making small bite-sized portions to make them easier to handle and eat. This definitely makes quite a few portions. I would say, with bite-sized pieces, it should make about 12-24 servings.

This recipe would be great to use as a dip for veggies, whole grain crackers or chips too! Try this recipe out for yourself. It’s a refreshing taste for summer!

Do you have any questions about cooking with eggs?  Send us an email.

For a Printer-Friendly version of this recipe, please click Avocado Egg Cups. You can also check out MEF’s egg recipe collection for more delicious egg recipes!
 

The Egg Lady