(Total Time: 21 MIN| Serves: 6)
Ingredients:
6 large organic eggs
2 peeled, pitted and sliced ripe avocados
1 tbsp. chopped fresh cilantro
1 minced serrano chile
1 tbsp. fresh lime juice
1 tbsp. sour cream
Salt, to taste
1 tbsp. minced chives
Directions:
In the bottom of Instant Pot, arrange a steamer basket and pour 1 cup of water.
Place eggs into the steamer basket.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 6 minutes.
Select the “Cancel” and carefully do a Quick release.
Remove the lid and transfer eggs to a bowl of cold water to cool completely.
After cooling, peel the Peel the eggs and carefully, cut in half lengthwise.
Carefully remove yolks from egg halves and transfer into a small bowl.
In a bowl, add avocado and with a fork, mash roughly.
Add 2 egg yolks and remaining ingredients except for chives and with forks, mix well.
In a pastry bag, place yolk mixture and pipe into egg white halves evenly.
Sprinkle with chives and serve.
Per Serving (Calories 213|Total Fat 18.5g| Net Carbs 1.05g| Protein 7.6g| Fiber 4.5g)
