8 hard-boiled eggs (add some baking soda to the water before boiling to help peel)
1 large ripe avocado
1-2 Tbsp. Dijon mustard
1 medium tomato, chopped
1 garlic clove, chopped
¼ cup chopped white or green onion
¼ cup fresh chopped cilantro or parsley
2 Tbsp of hemp hearts (optional, works fine without if you don’t have any)
1 small lime, juiced, 2 Tbsp. reserved
¼ tsp cayenne
Pinch sea salt
Remove shells from the hard-boiled eggs and slice lengthwise. Carefully removing the yolk and place in a small/medium bowl
Add the avocado to the yolks and mash. Mix in the tomato, onion, cilantro, hemp hearts, and 2 Tbsp. of lime juice, cayenne, and sea salt. Give a taste test and if needed add a little more lime juice and salt.
Once you have the mixture to your taste, spoon into each egg white half, and sprinkle with paprika. Serve with a
sprig of fresh cilantro.
Any extra mixture is great on crackers, chips, or as a veggie dip. Super fun for St. Patrick’s Day appetizers!