Servings 0
Ingredients
- 12 hard-boiled large eggs, peeled
- 2 ripe avocados
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- 1 tsp garlic powder
- 1/2 tsp ground white pepper
- 1/2 tsp sea salt
- 2 tbsp minced fresh chives
Instructions
- Slice each egg in half lengthwise, taking care not to tea the egg whites, and scoop the egg yolks into a medium bowl. Set the egg whites aside.
- Halve and pit the avocados and scoop flesh into a medium bowl. Add the lemon juice, mustard, parsley, garlic powder, white pepper, and salt.
- Transfer the mixture to a food processor (set the bowl aside) and pulse until creamy; add a few drops of water if more liquid is needed. Return the mixture to the bowl and stir in the chives.
- Spoon the avocado mixture into the egg whites. (Alternatively, for a beautiful presentation, transfer the filling to a pastry bag fitted with a decorative tip and pipe it into the egg whites.) Arrange the eggs on a platter and serve or store in a sealed container for when you're reach to munch.