Food & Cooking Recipes Breakfast & Brunch Recipes Hard-Boiled Egg Whites with Avocado 3.5 (43) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Servings: 4 The protein in egg whites and unsaturated fat in avocados provide long-lasting energy. Ingredients 8 large eggs 2 avocados, preferably Hass ¼ teaspoon coarse salt Freshly ground pepper 1 tablespoon extra-virgin olive oil Directions 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. 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. Print