Ingredients
| Large hard-boiled eggs, peeled |
12
|
| Avocados – pitted, peeled, and mashed |
2
|
| Prepared Ranch dressing |
3 tbsp
|
| Fresh lime juice |
2 tbsp
|
| Chopped green onion |
1 tbsp
|
| Garlic salt |
1 1/2 tsp
|
| Crisp cooked and crumbled bacon |
1/4 cup
|
| Additional chopped green onion |
optional
|
Directions
- SLICE eggs lengthwise in half. REMOVE yolks. PLACE in a medium bowl.
- ADD avocados, dressing, lime juice, 1 tbsp. chopped green onion and garlic salt. MASH until well blended.
- DIVIDE yolk mixture evenly between egg whites.
- SPRINKLE each filled egg white with some of the bacon and additional chopped green onion before serving.
Insider Tips
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
- This recipe is an excellent source of choline and a good source of protein and folate.
- To hard-boil eggs: PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 15 minutes for large eggs (12 minutes for medium eggs; 18 minutes for extra-large) COOL completely under cold running water and peel.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell
Nutritional Info
Per Serving: 1/12th of Recipe
| Calories |
155
|
| Total Fat |
12 g
|
| Saturated Fat |
3 g
|
| Polyunsaturated Fat |
1 g
|
| Monounsaturated Fat |
6 g
|
| Cholesterol |
191 mg
|
| Sodium |
377 mg
|
| Carbohydrates |
4 g
|
| Fiber |
2 g
|
| Sugar |
1 g
|
| Protein |
8 g
|
| Vitamin A |
77 mcg
|
| Vitamin D |
1 mcg
|
| Folate |
49 mcg
|
| Choline |
152 mg
|
| Calcium |
29 mg
|
| Iron |
1 mg
|
| Potassium |
227 mg
|