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Tapenade And Avocado Egg Bites
Category
Appetizer Snack
Prep Time
20 minutes
Cook Time
12 minutes
Ingredients
- 8 large eggs
- 1 ripe avocado
- 1/2 teaspoon curry powder
- 1/2 teaspoon lemon juice (from 1/4 a lemon)
- 1/4 teaspoon kosher salt
-
1/2 cup mixed pitted olives
- 2 tablespoons chopped fresh basil
-
2 teaspoons olive oil
- 1/2 teaspoon grated orange zest (from 1/2 an orange)
For The Avocado Topping:
For The Olive Topping:
Instructions
- Place the eggs in a small saucepan and cover with water. Place over medium-high heat and bring to a boil. Turn off the heat and cover the pan. Allow the eggs to sit, covered, for 10 minutes. Drain the eggs and shock them in an ice bath.
- Meanwhile for the avocado topping: In a medium bowl, mash the avocado, curry powder, lemon juice and salt with the back of the fork until smooth. Set aside.
- For the olive topping: Place the olives, basil, olive oil and orange zest in the top of a food processor. Pulse together until finely chopped.
- When the eggs are fully cold, carefully peel and halve the eggs. Serve the eggs with the 2 toppings on the side.
Nutrition
Nutrition
- per serving
- Calories
- 166
Amount/Serving
% Daily Value
- Carbs
- 4 grams
- Protein
- 8 grams
- Fat
- 14 grams
- Saturated Fat
- 3 grams
- Trans Fat
- 1 grams
- Cholesterol
- 218 milligrams
- Sodium
- 358 milligrams
- Fiber
- 3 grams
- Sugar
- 1 grams
- Unsaturated Fat
- 10 grams
1 comment
These were great for a light lunch!