Hard-Boiled Egg Whites with Avocado

The protein in egg whites and unsaturated fat in avocados provide long-lasting energy.

  • Servings: 4
Hard-Boiled Egg Whites with Avocado

Photography: Lisa Hubbard

Source: Martha Stewart Living, December 2004


  • 8 large eggs
  • 2 avocados, preferably Hass
  • 1/4 teaspoon coarse salt
  • Freshly ground pepper
  • 1 tablespoon extra-virgin olive oil


  1. Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.

  2. Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.

Cook's Notes

If you keep hard-boiled eggs in the refrigerator, you can make this breakfast at a moment's notice.


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