Avocado Egg Cups


2 large avocados, peeled
6 eggs, hard-cooked
2 green onions, finely chopped
1/2 tsp (2 mL) ground dried chili peppers
1/4 cup (50 mL) fresh parsley, minced
2 tbsp (30 mL) white balsamic vinegar
1/2 tsp (2 mL) salt
Lettuce cups


Combine first three ingredients and whirl briefly in a blender, food processor, or chop very fine; mixture should be relatively smooth, but not mushy. Add remaining ingredients except lettuce and mix well. Seve in lettuce cups or lettuce rolls.

Makes 6-12 servings.

Nutrients per serving:

Calories: 197.5
Carbohydrate: 8.8 g
Fat: 15.2 g
Protein: 8.2 g
Sodium: 866.5 mg