2 Servings 10 min Cook
2 Fruit, without skin and seed Avocados
4 Extra large Egg
1/2 Cup Light Mayonnaise
1 Tbsp Cream Cheese
1 Tsp Dijon Mustard
2 Medium (4-1/8" long) Scallions
1/2 Tsp Salt
Start by cooking the eggs.
Fill a small saucepan 3/4 full of water .
Add a good pinch of salt.
This will prevent the eggs from cracking.
Bring to a boil.
Using a spoon, dip each egg in and out of the boiling water - be careful not to get burnt.
This will prevent the egg from cracking as the temperature change won't be so dramatic.
After doing this a few times, carefully set the eggs in the boiling water and cook for 10 minutes.
When done, remove from the heat and place in a bowl filled with cold water.
Peel and dice the eggs.
Finely slice the spring onion.
In a bowl, mix the diced eggs, mayo, sour cream, Dijon mustard and most of the spring onion, leaving some for garnish.
Season with salt and pepper to taste.
Scoop the middle of the avocado out leaving ½ - 1 inch of the avocado flesh.
Cut the scooped avocado into small pieces.
Place the chopped avocado into the bowl with eggs and mix until well combined.
Fill each avocado half with the egg mixture and top with spring onion.
