Eggs stuffed with avocado
Recipe for avocado-stuffed eggs
Ingredients · Servings 6
- 6 eggs
- 1 can of good quality anchovies in oil
- 2 avocados
- A few drops of lemon
- 4 tablespoons of mayonnaise
Method · 15 min
- Boil the eggs for 10 minutes, starting from when the water begins to boil. Cool them in cold water. Cut them in half lengthwise. Remove the yolks and set them aside.
- Drain the anchovies and put them in a blender cup.
- Cut the avocados in half with a sharp knife. Take the avocado half with the pit and carefully insert the center of the knife blade into the pit, then twist the knife with your hand. The pit will remain on the knife. Chop the avocados into small pieces and add them to the blender, along with the lemon juice.
- Add 3 cooked egg yolks and the mayonnaise. Beat until you get a creamy mixture.
- Put the avocado cream into a piping bag fitted with a medium star nozzle. Fill the eggs.
- Grate the other egg yolk over the top using a grater. Serve immediately.
