Eggs stuffed with avocado and anchovies
Today I'm bringing you a classic, but with luxurious ingredients: deviled eggs with avocado and anchovies. Deviled eggs are one of my husband's favorite recipes, not just in summer: he could live on them! The rest of us love them too, so I change up the filling. For this recipe, I've used Hass avocados from
Ingredients · Servings 4
- 12 eggs
- 1 avocado
- 1 tomato
- 50g anchovies in oil
- 50g of sweetcorn
- ¼ spring onion
- 2 cooked egg yolks
- 25g nuts (a few almonds and a few hazelnuts)
- 75g of extra virgin olive oil
- 2 tablespoons of sherry vinegar
- A pinch of salt
Method · 25 min
- Boil the eggs for 10 minutes, starting from when the water begins to boil. Cool them in cold water —see the tips—.
- Meanwhile, peel a tomato and dice it very finely. Let it drain in a colander.
- Peel the onion and chop it in the same way.
- Drain and chop the anchovies.
- Drain the corn.
- Peel the avocado, remove the pit and cut it into small cubes.
- Place all the ingredients in a bowl and mix gently to achieve an even distribution in the eggs.
- Peel the eggs. Cut off one end of each egg and carefully remove the yolk, being careful not to break the white. I use a melon baller and a small, sharp knife. Remove a little bit of the white from inside the egg, but without breaking it, so there's room for more filling.
- Fill the eggs completely.
- Find a jar with a lid. Break 2 egg yolks into it.
- Add the chopped nuts, extra virgin olive oil, vinegar, and salt.
- When you're ready to serve, close the jar with the lid and mix the ingredients by shaking the jar vigorously. The result is wonderful: a slightly thick sauce that the diner can spoon over their food as desired.
Recipe for eggs stuffed with avocado and anchovies
You will need
- A hole punch
