Ingredients:

  • 4 large Eggs
  • 1 large ripe Hass Avocado
  • 2 tbsp Plain Full-fat Greek Yogurt
  • 1 tbsp Fresh Lemon Juice
  • 2 tbsp fresh Chives, finely minced
  • 1/4 tsp Garlic Powder
  • 1/8 tsp Salt
  • 1/8 tsp Cracked Black Pepper
  • 1/4 tsp Red Pepper Flakes

Instructions:

  1. Place eggs in a saucepan, cover with water, and bring to a boil. Note: Starting with cold water prevents the shells from cracking.
  2. Reduce heat and simmer for 12 minutes until yolks are fully set and firm.
  3. Transfer immediately to an ice bath for 5 minutes. Note: This stops the cooking process instantly.
  4. Halve the avocado, remove the pit, and scoop the flesh into a bowl.
  5. Pour in the 1 tbsp lemon juice and 2 tbsp Greek yogurt. Note: Coating the avocado immediately prevents oxidation.
  6. Use a fork to mash the avocado and yogurt until creamy but slightly textured.
  7. Peel and dice the eggs into 1/2 inch pieces.
  8. Fold the eggs into the avocado mixture with chives and spices.
  9. Stir in the garlic powder, salt, pepper, and red pepper flakes until everything is evenly coated.
  10. Taste and add an extra squeeze of lemon if the flavor isn't popping yet.