This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.


  • 12 hard-boiled eggs
  • 1 small, ripe, Haas avocado
  • Juice of 1/2 lemon or 1 small lime
  • 1 plum tomato, seeded and finely chopped
  • 1 large jalapeño pepper, seeded and finely chopped
  • 3 tablespoons grated red onion
  • 1 clove garlic, grated or pasted
  • 2 tablespoons finely chopped cilantro or flat-leaf parsley
  • 1 tablespoon olive oil
  • Salt and pepper
  • Green or red hot sauce to taste
  • Crushed corn tortillas, preferred brand Xotchil
  • Chopped green onions


Serves: 24 halved stuffed eggs


Halve eggs and mash yolks in a small bowl with avocado; dress with citrus juice. Add tomatoes, jalapeño, onion, garlic, cilantro, olive oil, salt, pepper and hot sauce to taste.

Fill a food storage bag with egg mixture and trim corner with scissors to form a disposable pastry bag. Fill egg white halves and top with crushed tortilla chips and scallions to serve.