A perfect appetiser for the Easter table, these are sure to impress - guests will love both the flavour and the clever way of using up dyed Easter eggs.
Translation | Amaryllis Tsegou
Ingredients
- 5 eggs, hard-boiled
- 1 large ripe avocado
- 2 tbsp lime juice
- 1 clove garlic
- 2 tsp sriracha
- 2 tbsp olive oil
- 1 small tomato, finely chopped
- smoked salmon (optional)
- black sesame seeds (optional)
- salt and freshly ground black pepper
Directions
- For the spicy devilled eggs with avocado filling, start by peeling the hard-boiled eggs. Cut them in half lengthwise and carefully remove the yolks, placing them in a food processor.
- Peel the avocado and add it to the yolks, along with the lime juice, garlic, sriracha and olive oil. Blend until smooth and creamy. Taste and season with salt and pepper, if needed.
- Using a piping bag - or a spoon - carefully fill the egg whites with the avocado mixture.
- Top with a little finely chopped tomato and, if desired, some smoked salmon. Finish with a sprinkle of black sesame seeds.
