6 large eggs

3 avocados, diced (about 3 cups)

1 cup fresh tomato salsa

1 tbsp lemon juice

Salt & pepper, to taste

 

 

INSTRUCTIONS: 

Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, pour out hot water and run a constant stream of cold water over the eggs until completely cooled.

 

Meanwhile, make guacamole:

Using a potato masher, mash diced avocados in a medium bowl, leaving them a little chunky. Add salsa, lemon juice and 1/4 tsp salt; stir to combine.

 

Cut each egg in half; remove and discard yolks. Fill each half with 2 teaspoons guacamole. Sprinkle with salt and pepper.

 

Eat and Enjoy!