A Jerry James Stone Recipe
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- 6 large eggs
- 1 avocado
- 1 tablespoon cilantro, chopped (more for garnish)
- 1 teaspoon serrano peppers, minced
- 1 teaspoon mustard seeds, finely ground
- 1 tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- ¼ teaspoon olive oil
- New Mexico chili powder, for garnish
- Carefully place the eggs in a sauce pan and fill the pan with enough water to cover the eggs by 1-inch.
- Bring the water to a boil over a medium-high heat. Once it is boiling, turn of the heat and remove the eggs from the stove. Cover them and let them sit for about 20 minutes.
- To stop the eggs from over cooking and turning the yolk gray (like I did because I got distracted by Hulu), empty the hot water and replace it with cold water.
- Once the eggs are cool enough to touch, crack each egg on each end by firmly tapping it on a hard surface. Placing the side of the egg on the counter, roll it with the palm of your hand while slightly applying pressure. The shell should crackle all over but be careful to not squish the egg. Place the egg in a bowl of warm water and the shell should slide right off.
- Half the eggs, placing the cooked yolks into a mixing bowl. Add one tablespoon chopped cilantro, one teaspoon of minced serrano chile, one teaspoon of ground mustard seed, one tablespoon of lemon juice, 1/4 teaspoon of salt, and 1/4 teaspoon of olive oil. Mix it well.
- Half the avocado, pit it and mash it in a separate mixing bowl.
- Fold together the egg mixture and the mashed avocado. I like the yellow and green contrast so I suggest not overdoing it here.
- Scoop heaping spoonfuls of the mixture into the halved eggs. You can use a pastry bag if you want it to be all pretty and stuff, but ain't nobody got time for that! I like the messier look and plus I want to get to eating these eggs! Top with some chili powder and cilantro. Enjoy!