- Appetizer
- Eggs
- Mexican
- Make-ahead
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 6
large eggs
- 1
ripe avocado, halved and pitted
- 1 1/2 tbsp
lime juice, freshly squeezed
- 2 tbsp
cilantro leaves, finely chopped
- 1 clove
garlic, grated or minced to a paste
- 1 tsp
Dijon mustard
kosher salt, to taste
For the topping
- 3 tbsp
raw pepitas (pumpkin seeds)
- 1/2 tsp
chili powder or ancho chile powder
- 1/2 tsp
flaky sea salt
- 1/4 tsp
lime zest, finely grated
- 1 tbsp
cilantro leaves, small, for garnish (optional)
- Dairy-free
- Gluten-free
- Vegetarian
Contains eggs (large eggs).
Not checked: chili powder or ancho chile powder.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Put the eggs in a saucepan in a single layer and cover with cold water by about an inch. Bring to a boil over high heat, then immediately turn off the heat, cover the pan, and let the eggs sit for 11 minutes.
15 min
- 6 large eggs
- Step 2
Drain the eggs and transfer them to a bowl of ice water. Chill until cold to the touch, about 5 minutes, then peel them under a trickle of cool water.
5 min
- Step 3
Meanwhile, toast the pepitas in a dry skillet over medium heat, shaking often, until they puff and smell nutty, 3 to 4 minutes. Tip onto a plate to cool. In a small bowl, stir together the chili powder, flaky salt and lime zest to make the chili-lime salt.
5 min
- 3 tbsp raw pepitas (pumpkin seeds)
- 1/2 tsp chili powder or ancho chile powder
- 1/2 tsp flaky sea salt
- 1/4 tsp lime zest
- Step 4
Halve the peeled eggs lengthwise. Pop the yolks into a bowl and set the whites, cut side up, on a serving plate.
- Step 5
Scoop the avocado flesh into the bowl with the yolks. Add the lime juice, chopped cilantro, garlic, Dijon and a good pinch of kosher salt. Mash and whip with a fork until completely smooth and creamy, about 2 minutes; it should look like thick guacamole with no lumps. Taste and add more salt or lime juice as needed.
5 min
- 1 ripe avocado
- 1 1/2 tbsp lime juice
- 2 tbsp cilantro leaves
- 1 clove garlic
- 1 tsp Dijon mustard
- kosher salt
- Step 6
Spoon the filling into the egg whites, or scrape it into a zip-top bag, snip off a corner and pipe it in, mounding it slightly.
- Step 7
Sprinkle each egg with the chili-lime salt, scatter the toasted pepitas over the top and finish with the small cilantro leaves. Serve within an hour or two, chilled.
- 3 tbsp raw pepitas (pumpkin seeds)
- 1/2 tsp chili powder or ancho chile powder
- 1/2 tsp flaky sea salt
- 1/4 tsp lime zest
- 1 tbsp cilantro leaves
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026