9 large eggs
1 medium avocado, halved and pitted
1 to 2 Italian plum (Roma) tomatoes, seeded and finely chopped (about 1/3 cup)
1/4 cup finely chopped green onions
2 tablespoons fat-free sour cream
1 to 2 teaspoons finely chopped fresh jalapeños, seeds and ribs discarded (optional)
1 1/2 teaspoons fresh lime juice
1/4 teaspoon salt Pinch of pepper
1 tablespoon plus 1 1/2 teaspoons chopped fresh cilantro (optional)
Add the eggs to a large pot.
Fill the pot with enough water to cover the eggs.
Bring to a boil over high heat.
As soon as the water comes to a boil, remove the pan from the heat. Cover.
Let stand for 10 minutes. Drain.
Transfer the eggs to a bowl filled with cold water.
When the eggs are cool enough to handle, remove the shells.
Slice each egg in half lengthwise.
Remove the yolks. Add 2 whole egg yolks to a medium bowl. (Save the remaining 7 egg yolks for another use.)
Place the egg white halves on a platter.
Using a spoon, scoop the avocado into the bowl with the egg yolks. Using a fork, mash together.
Stir in the tomatoes, green onions, sour cream, jalapeño, lime juice, salt, and pepper.
Using a teaspoon or small (1-inch) portion scoop, place the avocado mixture into each egg white half, dividing the mixture equally.
Sprinkle each with 1/4 teaspoon cilantro
Cooking Tip: Be sure to remove the seeds of the tomato. Otherwise, they make the guacamole too runny. Keep it Healthy: More egg whites were used than egg yolks to limit the saturated fat, which is found in the yolks.
Tip: For a fancy presentation, such as for a party or holiday appetizer, add the avocado mixture to a quart-size resealable plastic bag. Using kitchen scissors, snip a small hole in one of the bottom corners. Squeeze the mixture through the hole in a circular motion, creating swirls, to fill each egg white.
SWEET AND FIERY ROASTED NUTS:
Jazz up plain nuts with this sweet and spicy mixture, for a warm coating of baked-on goodness.
2 teaspoons olive oil1/2 teaspoon stevia sweetener OR 1 stevia sweetener packet
10 drops cinnamon-flavored liquid stevia sweetener
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper
1/3 cup walnut halves
1/3 cup pecan halves
1/3 cup almonds
- Preheat the oven to 350°F.
- In a small bowl, stir together the oil, stevia sweetener, liquid stevia sweetener, cumin, and cayenne pepper. Add the walnuts, pecans, and almonds, then stir to coat.
- Pour the nut mixture into an 8-inch square baking pan (no cooking spraying needed).Bake for 5 minutes. Remove the pan from the oven, and stir in the nut mixture. Bake for 2-3 minutes or until the nuts are golden brown. Transfer to a bowl, and let it cool for 5 minutes. Serve warm or at room temperature.
- To dry-roast the nut mixture on the stovetop, cook the nuts in a nonstick skillet over medium heat, stirring occasionally, for 5-7 minutes or until golden brown.
- Store the nuts in a covered container for up to 2 weeks.
- If you like spicier foods, increase the amount of cayenne pepper to taste.
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