6 large eggs, preferably pastured
1 ripe avocado
1 tbsp. mayonnaise
Sea salt & pepper
1 tbsp. red onion, chopped
1 tbsp. lime juice
Dash of garlic powder, cumin and cayenne pepper
1 tbsp. parsley
Cook eggs until hard boiled with a couple of teaspoons of olive oil. I recently learned this secret to easy egg peeling.
Peel eggs and cut in half. Remove egg yolks, reserving 3 yolks for another use.
As a quick shortcut, you can use pre-cooked hard boiled eggs, although these will not have the same fabulous health benefits of pastured eggs.
With a fork, mash one ripe avocado and 3 egg yolks with mayonnaise, s&p, onion, garlic powder and dash of cumin and cayenne pepper until well combined. Stir in parsley. Fill each egg half. Sprinkle with a dash of cumin.
Cover and refrigerate until ready to serve. Makes one dozen.