6 Serves
30 Mins
Place the hard boiled eggs in a pot of water and bring to a boil, then cool, peel, and slice them in half lengthwise.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
67 µg / 400 µgCalcium
33 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
113 mg / 1,250 mgPotassium
320 mg / 4,700 mgSodium
257 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
187 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Scoop the yolks into a mixing bowl and combine with the flesh of the Hass avocado, mashing until smooth using a fork.
Season the avocado and yolk mixture with salt and pepper to taste, then pipe or spoon the filling back into the egg white halves.
Garnish with a final sprinkle of salt and pepper before serving.
25
g95
g20
g
Yemeni
