Ingredients for stuffed eggs with avocado and chives

8 eggs

1 avocado, about 400 g

2 teaspoonfuls of mayonnaise

chives

juice of half a lemon

 

 

Preparation

Boil the eggs in abundant water for about 10 minutes until they’re hard.

 

Let them cool. Remove the eggshell and cut into halves with a paring knife. Remove the yolks and put aside in a bowl.

Cut the avocado into halves, remove the pit and the skin using a spoon.

 

Combine the avocado and yolks, add the lemon juice and a pinch of salt and mash all the ingredients with a fork. When the mixture is smooth, add the mayonnaise and keep on mixing.

In order to obtain a cream-like texture use a blender. Fill the egg halves with the mixture using a pastry bag, add chives and pepper to taste and serve stuffed eggs with avocado as an antipasto.

 

Tradotto da Francesca Clemente