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.