Most of you are probably familiar with stuffed eggs. Eggs prepared this way are usually served during Easter season.
This year, Easter is slightly different from the holidays I have spent so far. It is most probably true for you as well. I didn’t have any guests over and I spent the holidays only with my husband.
Despite that, I still decided to serve some traditional Easter dishes. Stuffed eggs are a really great breakfast option, it’s also what I had today.
The recipe I have for you are eggs stuffed with avocado cream. So, if you have avocado and cream cheese at home, you can try this recipe right away.
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Hard-boil the eggs. This should take 8-9 minutes. Let them cool, then peel and cut them along into two halves. Separate the egg whites from the yolks.
Peel the avocado then put it into a bowl and crush it with a fork. Add the egg yolks, a pinch of salt, cream cheese and lemon juice to it. Mix until smooth.
Fill each half of the egg with the creamy mixture by using a spoon or piping bag with a nuzzle.
Sprinkle the top of the eggs with pink pepper and chill them in the fridge.
It is necessary to add lemon or lime juice to the avocado mass. If you don’t do it, the avocado will darken very quickly.
The eggs must be hard-boiled. Too liquid yolks will make the stuffing too runny.
Do you like stuffed eggs? If yes, then try our recipe for Eggs stuffed with beetroot.
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