Stuff eggs with fresh flavors
Mexican-style Stuffed Eggs, which include avocado, get their heat from minced jalapenos.
By SARA MOULTON
When I was growing up, I loved my mom's stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
Happily, I now know that you don't need a ton of mayonnaise to make a tasty filling. Most of my filling's creamy texture is thanks to the avocado. Though this wonderful fruit, a native of Mexico, was maligned for years by the food police because of its high fat content, avocados actually are as nutritious as they are delicious. Here I've teamed up the avocado with all of its guacamole pals — lime juice, onion and jalapeno peppers — and topped it with salsa.
Weirdly enough, you may have to search a little to find jalapenos with heat, as they've developed a strain of them in Texas that are mostly tame. If your jalapenos aren't fiery enough, just add some of the pepper's seeds and ribs.
I call for homemade salsa here, and I prefer cherry tomatoes, but any ripe tomato will do. I salt them first, then let them stand a bit to concentrate their flavor. Or use your favorite store-bought salsa.
Deliciousness aside, these eggs, with their green-and-red colors, would be as festive at Christmas as they are in mid summer.
How to boil a perfect egg, without that nasty green line?
Start with eggs that aren't super fresh. Place a raw egg in a bowl of water. If it lies on its side on the bottom of the bowl, it is very fresh. If it stands up, it is somewhat aged and perfect for hard cooking. If it floats, you might want to toss it.
Put the eggs in cold water, bring the water to a boil, remove the pan from the heat, then cover it.
About 15 minutes later, drain the pot and run cold water over the eggs. It's the cold water that prevents the green line from forming.
MEXICAN-STYLE STUFFED EGGS
8 large eggs
½ cup finely chopped tomato
1 tablespoon plus 1 teaspoon minced jalapenos (discarding seeds and ribs, if desired), divided
1 tablespoon plus 2 teaspoons lime juice, divided
3 tablespoons minced white onion, divided
1 tablespoon chopped fresh cilantro
1 very ripe Hass avocado, peeled, pitted and coarsely chopped
1 tablespoon low-fat mayonnaise
Ground black pepper
Place the eggs in a small saucepan. Add enough cold water to cover by 1 inch. Bring the water just to a boil, then remove the saucepan from the heat, cover it and set it aside for 10 minutes. After 10 minutes, transfer the eggs to a bowl of ice and water and let cool completely.
While the eggs are cooking, in a colander toss the tomatoes with a hefty pinch of salt and let drain for 10 minutes.
In a small bowl, combine the drained tomatoes with 1 teaspoon of the jalapenos, 2 teaspoons of the lime juice, 1 tablespoon of the onion and the cilantro. Toss well, then set aside.
Once the eggs have cooled, peel and halve them lengthwise. In a small bowl, combine 6 of the yolks (discarding the remaining 2 or saving them for another use) with the avocado, mayonnaise and remaining 1 tablespoon of lime juice. Mash with a potato masher or fork until the mixture is smooth with a few lumps.
Stir in remaining onion and jalapeno and add salt and pepper to taste. Mound the egg-avocado mixture into the egg whites and top with the salsa.
Makes 16 stuffed egg halves.
Nutritional information per half: 60 calories (35 calories from fat, 58 percent of total calories), 4g fat (1g saturated, 0g trans fats), 90mg cholesterol, 3g carbohydrates, 1g fiber, 1g sugar, 3g protein, 100mg sodium.