By Mayo medical institution Staff

Dietitian's tip:

Avocados are a good source of monounsaturated fat and lutein, which may protect vision.

Number of servings

Serves 6
  1. Low Sodium

Ingredients

  1. 6 eggs, hard boiled
  2. 1 ripe avocado, peeled and pitted
  3. 1 1/2 teaspoons lime juice
  4. 3 tablespoons light mayonnaise
  5. 1 teaspoon chopped parsley
  6. 2 teaspoons ground cayenne pepper
  7. 2 cloves fresh garlic, minced

Directions

Cut eggs lengthwise and remove yolks. Set aside half the yolks in bowl and discard the others.

In a medium bowl combine egg yolks, avocado, lime juice, mayonnaise, half of the parsley, cayenne pepper and garlic. Spoon mixture into egg whites and garnish with other half of chopped parsley.

Nutritional analysis per serving

Serving size: 2 halves

  • Calories 97
  • Total fat 7 g
  • Saturated fat 1.5 g
  • Trans fat 0 g
  • Monounsaturated fat 4 g
  • Cholesterol 93 mg
  • Sodium 126 mg
  • Total carbohydrate 3.5 g
  • Dietary fiber 2 g
  • Added sugars 0 g
  • Protein 5 g

Created by the chefs at Mayo medical institution's Dan Abraham Healthy Living Center.

Sept. 18, 2015