Avocado stuffed eggs
Stuffed eggs with avocado and spinach is a healthy and light version of traditional stuffed eggs, which combines avocado with the delicate taste of fresh spinach. This recipe is good for everyone who is looking for simple but expressive dishes for parties, holiday tables or as an everyday snack. Fresh ingredients, ease of preparation and an impressive appearance make these eggs not only tasty, but also an attractive culinary proposition. This is a dish that delights with its taste and nutritional value. This recipe will also be good for stuffed eggs for Easter.
Avocado stuffed eggs recipe
Ingredients
- 10 eggs
- 1 ripe avocado
- 1 cup young spinach, rinsed and dried
- small spinach leaves for decoration
- 8 tablespoons grated cheese
- salt and pepper
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove of garlic
Instructions
Boil the eggs until hard. After boiling, cover with cold water so that they cool and peel easily. Peel the eggs, then cut them lengthwise into two equal halves. Remove the yolks from the whites and transfer to a blender container.
Add the pulp of a ripe avocado, a clove of garlic pressed through a press, fresh spinach and grated cheese to the yolks. Blend the ingredients until smooth and creamy. Season with salt, freshly ground black pepper, lemon juice and olive oil, which will enrich the taste and consistency of the mousse. Blend again briefly so that all the ingredients are evenly combined.
Transfer the finished mousse to a pastry bag or a piping bag with a decorative tip. Fill the egg whites, squeezing the filling into decorative spirals.
Sprinkle the cooked eggs with lemon juice to enhance the flavor and prevent the avocado from browning quickly. Garnish with small fresh spinach leaves. Serve immediately after preparation, because the avocado changes color quickly and tastes best fresh.
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