Directions:
- Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl.
- Add the avocado and sour cream to the egg yolks and mash into a smooth, creamy mixture. Stir in the Worcestershire sauce, dill, salt, and white pepper until the mixture is very well blended; spoon into the egg white halves and garnish with chopped green onion.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 62.98 Kcal (264 kJ) | ||
| Calories from fat | 45.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.04g | 8% | |
|---|---|---|---|
| Cholesterol | 82.89mg | 28% | |
| Sodium | 35.07mg | 1% | |
| Potassium | 121.65mg | 3% | |
| Total Carbs | 2.06g | 1% | |
| Sugars | 0.27g | 1% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 3.34g | 7% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.6mg | 4% | |
| Calcium | 19.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 143.72 Kcal (602 kJ) | ||
| Calories from fat | 103.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.51g | 8% | |
|---|---|---|---|
| Cholesterol | 189.17mg | 28% | |
| Sodium | 80.05mg | 1% | |
| Potassium | 277.62mg | 3% | |
| Total Carbs | 4.71g | 1% | |
| Sugars | 0.62g | 1% | |
| Dietary Fiber | 2.77g | 5% | |
| Protein | 7.61g | 7% | |
| Vitamin C | 4.6mg | 3% | |
| Iron | 1.4mg | 4% | |
| Calcium | 45mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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