Most of the “Hands-On” activity for this recipe happens while the eggs are cooking and cooling, cutting down on the total time. Nice!
Ingredients
- 3 cups Water divided
- 4 large eggs
- 2 cups ice cubes
- 2 avocados peeled and roughly mashed
- 1 jalapeno seeded (if desired) and minced
- 3 tbsp light mayonnaise
- 3 tbsp lemon juice
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 4 oz multigrain Italian loaf bread cut diagonally into 12 thin slices and lightly toasted
- 1/2 cup diced tomato
- 1/4 cup chopped fresh cilantro
- 2 tbsp minced red onion
- 1 lemon cut into 4 wedges
Instructions
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Place 1 cup of the water into the Instant Pot. Top with a steamer basket. Arrange the eggs in the steamer basket. Seal the lid, close the valve, and set the Manual/Pressure Cook button to 7 minutes.
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Meanwhile, combine the remaining 2 cups of water with the ice cubes in a medium bowl and place near the Instant Pot.
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In a small bowl, stir together the mashed avocado, jalapeño, mayonnaise, lemon juice, mustard, and salt.
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Use a quick pressure release. When the valve drops, carefully remove the lid and place the eggs immediately into the ice water. Let stand for 3 minutes.
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Peel the eggs and cut the eggs in half, discarding 4 of the egg yolk halves. Add the remaining egg yolk halves to the avocado mixture and mash until well blended (it will be slightly lumpy). Finely chop all of the egg whites and set aside.
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Spread the avocado mixture on bread slices (dividing it evenly between the slices) and top with the chopped egg whites, tomato, cilantro, and onion. Serve with the lemon wedges to squeeze over all.
Recipe Notes
NUTRITION FACTS
Choices/Exchanges: 1 Starch, 1/2 Fruit, 1 Lean Protein, 3 Fat
Calories: 280; Calories from Fat: 150; Total Fat: 17.0 g; Saturated Fat: 2.9 g; Trans Fat: 0.0 g; Cholesterol: 95 mg; Sodium: 450 mg; Potassium: 600 mg; Total Carbohydrate: 24 g; Dietary Fiber: 8 g; Sugars: 5 g; Protein: 11 g; Phosphorus: 170 mg
Source:- Cosorithis