6 hard-cooked eggs, peeled and cut lengthwise
1 fully ripened avocado from Mexico, peeled, pitted and diced
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1 tablespoon plain yogurt
2 teaspoon Dijon mustard
1 teaspoon white vinegar
½-1 teaspoon salt
½ teaspoon ground black pepper
1 tablespoon minced jalapeño
1 tablespoon finely chopped onion
In a small bowl, place egg yolks; add the avocado and mash until smooth. Stir in yogurt, mustard, vinegar, salt and pepper; mix thoroughly. Stir in jalapeño and onion.
Spoon into egg white shells, dividing equally. Arrange on a serving plate. Cover lightly with plastic wrap; refrigerate for up to 3 hours. Garnish with chives, if desired.
Avocados from Mexico