Since these are a riff on guacamole, I mash the filling by hand with a fork rather than pureeing in a food processor, so as to keep some of those delicious lumps that guacamole is so famous for. If, however, you prefer silky-smooth yolks, feel free to use a blender or food processor.
I love these on their own, as part of an array of appetizers, or atop lightly dressed greens for a high-protein, low-carbohydrate lunch. Whatever you do, be sure to eat these soon after you make them, since the avocado will start to brown slightly if you wait too long. I don't think it'll be a problem though-I barely got through taking photos of these without devouring them.
INGREDIENTS6 eggs, hard-boiled $1.50
1/2 ripe avocado $1.50 for 1
2 green onions, minced 50 cents
1 tablespoon minced fresh cilantro leaves (a very small handful) $1 for a bunch
1/4 jalapeño (seeds intact if you like spicy-discard them if not), finely chopped 25 cents
juice of 1/4 lime 50 cents for a whole lime
salt to taste pantry
red pepper flakes optional
Total cost of ingredients: $5.25
DIRECTIONSLet the eggs cool completely after hard-boiling them. Slice each egg lengthwise and gently pop out the yolks. Place yolks in a bowl and arrange the eggs on a serving platter.
In a mixing bowl, combine the egg yolks, avocado, green onions, cilantro, jalapeño, lime juice, and salt. Use the back of a fork to smash well. (It's OK to leave a few lumps: You want the mixture to be creamy, but not perfectly smooth.)
Use a spoon to heap the guacamole mixture into the egg whites.
Top with a thin slices of lime, jalapeño, and/or red pepper flakes, if desired.
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